velveeta banner image
Cheesy Chorizo Egg Casserole

Cheesy Chorizo Egg Casserole

Cheesy Chorizo Egg Casserole
Try our Cheesy Chorizo Egg Casserole recipe for a family night dinner. With 12 servings, there's plenty Cheesy Chorizo Egg Casserole to go around!
20 Min(s) Prep | 790 Min (s) Cook
12 servings
20Min(s) Prep
790Min (s) Cook
12 servings
  • 1 French bread baguette (8 oz.), cut into 1-inch cubes (about 5 cups)
  • 1 lb. Mexican chorizo, cooked, drained
  • 3/4 lb. (12 oz.) Queso Blanco VELVEETA, cut into 1/2-inch cubes
  • 1 can (10 oz.) diced tomatoes and green chiles, drained
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
  • 2 cups milk
  • 10 cups eggs
  • Select All
    Layer half each of the bread cubes, chorizo, VELVEETA and tomatoes in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
    Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
    Heat oven to 350ºF. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering for the last 20 min.
    kitchen Tips
    Special Extra:
    Garnish with chopped fresh cilantro before serving.
    Substitute 1 lb. pork sausage for the Mexican chorizo.
    Serving Suggestion:
    Wake up with Cheesy Chorizo and Egg Casserole for a special Saturday morning treat! Serve with fresh fruit to round out the meal.