When you have a large crowd coming over for a weekend breakfast or brunch, you don’t want to spend your early morning prepping, cooking and cleaning. The best solution is doing the hard work the night before and just spend the morning enjoying your meal with your guests. A breakfast casserole is the easiest meal with flavorful ingredients one can prep to feed a large crowd. All you do the morning of your gathering is pop the prepped casserole in the oven and that’s it!
This breakfast chorizo bake only takes 1 hour to cook in the oven, and you can make it vegetarian with Soy Chorizo. Crispy French bread in a mixture of egg, jalapeño slices, Cacique Four Quesos Blend (Manchego, Oaxaca, Quesadilla and Asadero shredded cheeses) and spicy chorizo, puffs in the oven for all to enjoy. Serve it with your favorite vegetable toppings such as grape tomatoes, creamy avocado, cilantro, fresh cracked pepper and a drizzle of Cacique Crema Mexicana.
Made too much? This casserole keeps well in the refrigerator for a weekday breakfast. Just store in a tight-sealed container and brown bag it for an early morning treat at the office.
WHAT YOU NEED
- 5 cups day-old French bread, chopped in 1 1/2 –inch cubes
- 1 package Cacique Four Quesos Blend
- 2 cans (12 fluid ounces each) evaporated milk
- 10 large eggs, lightly beaten
- 1 teaspoon dry mustard
- ¼ teaspoon garlic salt
- 1 package (16 ounces) Cacique Chorizo (Beef, Pork, or Soy), cooked, drained and crumbled
- 1 large jalapeño, sliced
- salt to taste
- fresh cracked pepper to taste
- Cacique Crema Mexicana for drizzling
- grape tomatoes, halved
- avocado, chopped
HOW TO MAKE IT
- Grease a 13x9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Whisk together evaporated milk, eggs, dry mustard and garlic salt in medium bowl. Pour evenly over bread and cheese. Sprinkle with soy chorizo and jalapeño slices. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 325° F. Bake for 60-65 minutes or until cheese is golden brown. Season with salt and fresh cracked pepper. Top with grape tomatoes, avocado and cilantro. To serve: drizzle with Cacique Crema Mexicana.
- Cook’s Note (optional): If cheese browns too quickly during the baking process, cover with aluminum foil.