Southwestern Brunch Eggs

Geoffry Le Cher


Sometimes it is all about the Southwestern culture. I love the smokey cumin, cilantro and chorizo zing first thing on a Sunday morning... and I hope you do too.

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12-16 slice
sourdough bread, cut in 1" cubes - stale is best
2 c
cheddar cheese, grated
1 c
monterey jack cheese, grated
eggs, whipped to a froth
2 c
7 oz
canned green chiles, diced
1 can(s)
tomatoes and chiles (small)
2 Tbsp
dried cilantro
1 Tbsp
1/4 tsp
black pepper
1 Tbsp
chipotle chili powder (smokey works best)
1/2 tsp
1 c
chorizo (mexican sausage, mild or medium), fried and drained of grease
fresh cilantro - garnish
sour crean

How to Make Southwestern Brunch Eggs


  • 1Coat a 9" baking dish with cooking spray.
  • 2In a mixing bowl, beat eggs, milk and seasonings together; set aside.
  • 3Trim crust from bread.
  • 4Pour just enough egg mixture to cover the bottom of the prepared baking dish.
  • 5Line dish with half of the bread.
  • 6Spread half of each cheese, half of the chorizo and half the chilies over the bread layer.
  • 7Add another bread layer and the remaining cheese, corizo and chilies.
  • 8Pour remaining egg mixture over the dish.
  • 9Cover with foil.
  • 10Refrigerate overnight.
  • 11Bake in 350 degree F. oven for 50 to 55 minutes or until liquid is set to custard.
  • 12Garnish with fresh cilantro and serve with a dollop of sour cream.

Printable Recipe Card

About Southwestern Brunch Eggs

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #eggs, #easy, #Brunch, #southwest

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