southwestern brunch eggs

Name: Southwestern Brunch Eggs
Cook time: 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 12-16 slice(s) sourdough bread, cut in 1" cubes - stale is best; 2 cup(s) cheddar cheese, grated; 1 cup(s) Monterey jack cheese, grated; 12 large eggs, whipped to a froth; 2 cup(s) milk; 1 can(s) green chiles, diced (7 oz); 1 can(s) tomatoes and chiles (small, 10 oz); 2 tablespoon(s) dried cilantro; 1 tablespoon(s) cumin; 1/4 teaspoon(s) black pepper; 1 tablespoon(s) chipotle chili powder (smokey works best); 1/2 teaspoon(s) salt; 1 cup(s) chorizo (Mexican sausage, mild or medium), fried and drained of grease; - fresh cilantro - garnish; - sour crean

(1 RATING)

501 Pinches 13 Photos

Geoffry Le Cher

Hoover, AL

Updated on Feb 28, 2023

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

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A slice of Southwestern Brunch Eggs with a dollop of sour cream.

Blue Ribbon Recipe

A Southwestern twist on a breakfast casserole. Browned chorizo sausage and spices give these fluffy eggs a robust flavor and a slight kick. Assembling the casserole the night before means this is perfect on a busy weekend morning. Easy enough for a Sunday morning, but special enough to serve for a holiday breakfast.

— The Test Kitchen

prep time

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

12-16 slices sourdough bread, cut in 1" cubes - stale is best
2 cups cheddar cheese, grated
1 cup Monterey jack cheese, grated
12 large eggs, whipped to a froth
2 cups milk
1 can green chiles, diced (7 oz)
1 can tomatoes and chiles (small, 10 oz)
2 tablespoons dried cilantro
1 tablespoon cumin
1/4 teaspoon black pepper
1 tablespoon chipotle chili powder (smokey works best)
1/2 teaspoon salt
1 cup chorizo (Mexican sausage, mild or medium), fried and drained of grease
- fresh cilantro - garnish
- sour crean

How To Make southwestern brunch eggs

Test Kitchen Tips

You'll see from our photos, we forgot to add the tomatoes with chiles in steps 6 and 7. This casserole was still delicious without them, so it's a very forgiving recipe.

Step 1

Coat a 9x13" baking dish with cooking spray.

Step 2

In a mixing bowl, beat eggs, milk, and seasonings together; set aside.
Step 3

Trim crust from bread.
Step 4

Pour just enough egg mixture to cover the bottom of the prepared baking dish.
Step 5

Line dish with half of the bread.
Step 6

Spread half of each cheese, half of the chorizo, and half the chiles and tomato with chiles over the bread layer.
Step 7

Add another bread layer and the remaining cheese, chorizo, chiles, and tomato with chiles.
Step 8

Pour remaining egg mixture over the dish.
Step 9

Cover with foil. Refrigerate overnight.
Step 10

Bake in 350 degree F. oven for 50 to 55 minutes or until liquid is set to custard. Garnish with fresh cilantro and serve with a dollop of sour cream.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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