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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Cheesy Chorizo Egg Casserole Recipe

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This recipe for Cheesy Chorizo Egg Casserole is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 French bread baguette (8 oz.), cut into 1-inch cubes (about 5 cups)
1 lb. Mexican chorizo, cooked, drained
3/4 lb. (12 oz.) Queso Blanco VELVEETA, cut into 1/2-inch cubes
1 can (10 oz.) diced tomatoes and green chiles, drained
1 pkg. (8 oz.) Cream Cheese
2 cups milk
10 eggs
Directions:
Directions:
Layer half each of the bread cubes, chorizo, VELVEETA and tomatoes in 13x9-inch baking dish sprayed with cooking spray; repeat layers.

Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.

Heat oven to 350ºF. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering for the last 20 min.
Number Of Servings:
Number Of Servings:
12 servings
Personal Notes:
Personal Notes:
Substitute 1 lb. pork sausage for the Mexican chorizo.

Garnish with chopped fresh cilantro before serving.

 

 

 

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