Southwestern Brunch Eggs
By
Geoffry Le Cher
@Geoffry
1
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.
Ingredients
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12-16 slicesourdough bread, cut in 1" cubes - stale is best
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2 ccheddar cheese, grated
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1 cmonterey jack cheese, grated
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12eggs, whipped to a froth
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2 cmilk
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7 ozcanned green chiles, diced
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1 can(s)tomatoes and chiles (small)
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2 Tbspdried cilantro
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1 Tbspcumin
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1/4 tspblack pepper
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1 Tbspchipotle chili powder (smokey works best)
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1/2 tspsalt
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1 cchorizo (mexican sausage, mild or medium), fried and drained of grease
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·fresh cilantro - garnish
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·sour crean
How to Make Southwestern Brunch Eggs
- Coat a 9" baking dish with cooking spray.
- In a mixing bowl, beat eggs, milk and seasonings together; set aside.
- Trim crust from bread.
- Pour just enough egg mixture to cover the bottom of the prepared baking dish.
- Line dish with half of the bread.
- Spread half of each cheese, half of the chorizo and half the chilies over the bread layer.
- Add another bread layer and the remaining cheese, corizo and chilies.
- Pour remaining egg mixture over the dish.
- Cover with foil.
- Refrigerate overnight.
- 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.
