Tex-Mex Breakfast Bake
Spice up your breakfast menu with this casserole. The best part is, you can make it ahead!
- 1 box frozen Texas toast
- 12 oz fresh chorizo casings removed
- 1 cup fresh pico de gallo drained
- 1 pkg pre-shredded Mexican cheese blend divided
- 6 large eggs
- 1 1/2 cup whole milk
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp Mexican crema
- 2 tbsp fresh cilantro chopped
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.