Tex-Mex Breakfast Bake Recipe

Name: Tex-Mex Breakfast Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (11.25-oz.) box frozen Texas toast; 12 ounces fresh chorizo, casings removed; 1 cup fresh pico de gallo, drained; 1 (8-oz.) pkg. pre-shredded Mexican cheese blend, divided; 6 large eggs; 1 1/2 cups whole milk; 1 teaspoon table salt; 1/2 teaspoon black pepper; 3 tablespoons Mexican crema; 2 tablespoons chopped fresh cilantro

Servings: persons

1 (11.25-oz.) box frozen Texas toast
12 ounces fresh chorizo, casings removed
1 cup fresh pico de gallo, drained
1 (8-oz.) pkg. pre-shredded Mexican cheese blend, divided
6 large eggs
1 1/2 cups whole milk
1 teaspoon table salt
1/2 teaspoon black pepper
3 tablespoons Mexican crema
2 tablespoons chopped fresh cilantro

1
Preheat oven to 375u00b0F. Cut Texas toast into 1-inch cubes. Arrange toast cubes in bottom of an 11-x 7-inch baking dish coated with cooking spray.
2
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.
3
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.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (11.25-oz.) box frozen Texas toast, 12 ounces fresh chorizo, casings removed, 1 cup fresh pico de gallo, drained, 1 (8-oz.) pkg. pre-shredded Mexican cheese blend, divided, and more.

Yes, Tex-Mex Breakfast Bake falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Breakfast Bake

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