Tex-Mex Breakfast Bake

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.