southwestern brunch eggs

Geoffry avatar
By Geoffry Le Cher
from Hoover, AL

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.

serves 8
cook time 1 Hr
method Bake

Ingredients For southwestern brunch eggs

  • 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
    milk
  • 7 oz
    canned green chiles, diced
  • 1 can
    tomatoes and chiles (small)
  • 2 Tbsp
    dried cilantro
  • 1 Tbsp
    cumin
  • 1/4 tsp
    black pepper
  • 1 Tbsp
    chipotle chili powder (smokey works best)
  • 1/2 tsp
    salt
  • 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.
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