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
- 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(s)
- 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
- 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.
