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 the oven to 375°F. Cut the Texas toast into 1-inch cubes and arrange them in the bottom of an 11-x 7-inch baking dish pre-coated with cooking spray.
Heat up a skillet on medium-high. Add chorizo and cook, stirring often, until browned and crumbled, about 5 minutes. Drain the fat, and spread cooked chorizo evenly over the Texas toast cubes. Add pico de gallo to the skillet on medium-high and cook, again stirring constantly, until it becomes fragrant, about 2 minutes. Spread the pico de gallo evenly over the chorizo. Sprinkle half of the cheese over the forming casserole.
Whisk together eggs, milk, salt, and pepper in a large bowl. Pour egg mixture evenly over the casserole and top with remaining half cheese. Bake in preheated oven about 35 minutes. The eggs are set and the cheese is golden and bubbly around the edges. Let stand 10 minutes, then drizzle with crema, and sprinkle with cilantro.