Breakfast Casserole with Chorizo and Pepper Jack

Published October 1, 2009.

Why this recipe works:

Even when staled in the oven overnight, the white bread in our Make-Ahead Breakfast Casserole soaked up too much custard and turned to mush. Toasted Italian bread greatly improved the texture. Using whole milk instead of half-and-half or cream kept the casserole light and fluffy, while… read more

Even when staled in the oven overnight, the white bread in our Make-Ahead Breakfast Casserole soaked up too much custard and turned to mush. Toasted Italian bread greatly improved the texture. Using whole milk instead of half-and-half or cream kept the casserole light and fluffy, while incorporating a minimal amount ensured the dish remained firm.

We used enough cheese and chorizo to flavor the dish, but not so much that we were left with a greasy, soggy mess. Pepper Jack cheese added a spicy kick that made up for the flavor lost from using less chorizo. Some Breakfast Casserole with Chorizo and Pepper Jack recipes we tasted contained pockets where certain ingredients tended to congregate. To solve this, we staggered the bread, chorizo, and cheese mixtures in multiple layers. Building the casserole with care helped ensure every bite had flavor.

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Serves 8 to 10

You can find unsliced loaves of Italian bread in the bakery section of your supermarket. Frank’s RedHot is the test kitchen’s top-rated hot sauce. If using a spicier sauce such as Tabasco, reduce amount to 1½ teaspoons.

Ingredients

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