Thursday, March 10, 2011

Mexican Breakfast Casserole

12 white bread slices, cut into cubes
1 pound chorizo crumbled and cooked
3/4 cup grated sharp cheddar
3/4 cup fresco cheese
10 large eggs
2 cups milk or half and half
2 teaspoons dry mustard
1 teaspoon garlic salt
1 teaspoon hot sauce (i use red hot)

Grease 9x13-inch glass baking dish. 
Place bread in prepared dish. 
Top with chorizo and cheeses. 
Beat together eggs and next four ingredients. 
Season with pepper. 
Pour over chorizo mixture. (Can be prepared 1 day ahead. Chill.)
Preheat oven to 350°F. 
Bake casserole until puffed and center is set, about 50 minutes. 
Cut into squares.

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