Southwestern Brunch Eggs

• portioner: 8 servings
• total tid: 1 hour

Ingredienser

12-16 slice(s) sourdough bread, cut in 1" cubes - stale is best

2 cup(s) cheddar cheese, grated

1 cup Monterey jack cheese, grated

12 large eggs, whipped to a froth

2 cup(s) milk

1 can green chiles, diced (7 oz)

1 can tomatoes and chiles (small, 10 oz)

2 tablespoon(s) dried cilantro

1 tablespoon cumin

1/4 teaspoon black pepper

1 tablespoon(s) chipotle chili powder (smokey works best)

1/2 teaspoon(s) salt

1 cup chorizo (Mexican sausage, mild or medium), fried and drained of grease

- fresh cilantro - garnish

- sour crean

Vejledning

Coat a 9x13" baking dish with cooking spray.

In a mixing bowl, beat eggs, milk, and seasonings together; set aside.

Trim crust from bread.

Pour just enough egg mixture to cover the bottom of the prepared baking dish.

Line dish with half of the bread.

Spread half of each cheese, half of the chorizo, and half the chiles and tomato with chiles over the bread layer.

Add another bread layer and the remaining cheese, chorizo, chiles, and tomato with chiles.

Pour remaining egg mixture over the dish.

Cover with foil. Refrigerate overnight.

Bake in 350 degree F. oven for 50 to 55 minutes or until liquid is set to custard. Garnish with fresh cilantro and serve with a dollop of sour cream.