Chorizo Breakfast Casserole
16 ingredients
4 steps
Ingredients
- 4 whole Links Of Chorizo Sausage (Or A Pound Of Hamburger)
- 1-1/2 cup Chicken Broth, Divided
- 1-1/2 Tablespoon Olive Oil
- 1 whole Small Chopped Onion
- 1/2 whole Green Pepper, Chopped Up
- 1/2 cans (10-14 Oz. Can) Spicy Chopped Tomatoes
- 1/2 cups Tomato Sauce
- 10 slices Crusty Bread, Cut Up
- 4 whole Large Eggs
- 1-1/2 cup Milk
- 1 dash Salt And Pepper
- 1 Tablespoon Tony Chachere's Seasoning
- 2 cups Shredded Mexican Blend Cheese
- 1/2 cups Parmesan Cheese
- 1/2 cups Pepper Jack Cheese, Chopped Up
- 1 Tablespoon Chopped Cilantro Or Parsley
Directions
-
1Preheat oven to 400° and grease a casserole pan. Heat oil in the pan and saute the onion and peppers. When onions are translucent and browning, add chorizo and 1/2 cup chicken broth, tomatoes and tomato sauce. Simmer for 20-30 minutes until chorizo is cooked through and liquid has been absorbed. Add bread pieces and toss to coat.
-
2Pour half of the mixture into the casserole dish. Sprinkle with half of the cheese. Add the rest of the bread, mix, then cover with more cheese. Set aside.
-
3Whisk eggs, milk, salt, pepper, seasonings and remaining 1 cup of stock together and pour over the casserole, making sure it is all coated. Sprinkle with Parmesan cheese and bake for 30-40 minutes until set and golden brown. Sprinkle with cilantro and more cheese.
-
4Enjoy!
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