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Cheesy Chorizo Egg Casserole
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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
Ingredients
  • 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
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    Directions
    1
    Layer half each of the bread cubes, chorizo, VELVEETA and tomatoes in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
    2
    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.
    3
    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:
    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.