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
  • 12
    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


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