Active Time: 20 Mins
Total Time: 1 Hour 10 Mins
Yield: Serves 8
This flavor-packed take on breakfast casserole is a great way to use up leftover Texas toast or garlic bread. Rich, indulgent, and spicy, its gooeyness is perfectly complimented by the tang from the crema, which can be found in a Latin market. Play around with frozen toast flavors to spice things up, or serve it as breakfast for dinner.
- 1(11.25-oz.) box frozen Texas toast
- 12 ounces fresh chorizo, casings removed
- 1 cup fresh pico de gallo, drained
- 1(8-oz.) pkg. pre-shredded Mexican cheese blend, divided
- 6large eggs
- 1 1/2 cups whole milk
- 1 teaspoon table salt
- 1/2 teaspoon black pepper
- 3 tablespoons Mexican crema
- 2 tablespoons chopped fresh cilantro
How to Make It
Preheat oven to 375°F. Cut Texas toast into 1-inch cubes. Arrange toast cubes in bottom of an 11-x 7-inch baking dish coated with cooking spray.
Heat a skillet over medium-high. Add chorizo; cook, stirring often, until browned and crumbled, about 5 minutes. Drain fat, and spread cooked chorizo evenly over bread cubes. Add pico de gallo to skillet over medium-high; cook, stirring constantly, until fragrant, about 2 minutes. Spread pico de gallo evenly over chorizo. Sprinkle half of the cheese over casserole.
Whisk together eggs, milk, salt, and pepper in a large bowl. Pour egg mixture evenly over casserole; top with remaining half cheese. Bake in preheated oven until eggs are set and cheese is golden and bubbly around the edges, about 35 minutes. Let stand 10 minutes. Drizzle with crema, and sprinkle with cilantro.
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