This chicken chorizo breakfast casserole is delicious. It would be the perfect meal to serve your holiday visitors for breakfast/brunch because you can prepare it the night before. When you get up the next morning, pop it into the oven. Serve while still warm. Round off the meal with a large fruit salad. Yum!
Here’s the recipe:
Size of my casserole dish 11 x 8.5 x 2. Use a similar size.
- olive oil or olive oil spray for skillet
- 1/2 lb. chicken chorizo (You can find this at Sprouts.)
- 10 slices of sandwich bread – cut into cubes (I used Sara Lee wheat bread.)
- 1/2 cup of shredded Colby & Jack cheese
- 5 large eggs
- 1 and 1/2 cups of milk
- 1 tsp stoneground mustard
- 1/4 tsp Worcestershire sauce
Cook chicken chorizo in little bit of olive oil in a skillet, stirring until it crumbles and is no longer pink. Drain on paper towels. (Chicken chorizo is a lean meat. There won’t be a lot of fat.)
Lightly grease casserole dish. Place bread cubes in the casserole; sprinkle with cheese; add cooked chorizo. Use your hands to do a light mixing of the bread, cheese, and meat.
Whisk together eggs, milk, mustard, and Worcestershire sauce. Pour evenly over the bread, cheese, and chorizo.
Cover your casserole with plastic wrap and put in the refrigerator to chill for a minimum of 1 hour. It’s best if you chill for 8 hours.
Bake at 350-degrees for 45 minutes or until set.