Chorizo Casserole for Lunch

Name: Chorizo Casserole for Lunch
Prep time: 15 mins
Cook time: 55 mins
Total time: 1h 10 mins
Yield: 8
Ingredients: 4 cups white bread, day-old bread cubes; 2 cups cheddar cheese, sharp, grated; 2 cans evaporated milk; 10 eggs, large, slightly beaten; 1 teaspoon ground mustard; 1/4 teaspoons onion powder; 1 package chorizo, cooked, drained, and crumbled; 1 Jalapeño chile, large, chopped; 1/2 whipping cream, for drizzling

Sofía Padilla Castro

This recipe is a delicious chorizo casserole for lunch. Enjoy with your whole family on a nice Saturday or Sunday afternoon and savor these exquisite flavors.

Reviewed by Editorial Team of Kiwilimón

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Ingredients

Servings

4 cups white bread, day-old bread cubes
2 cups cheddar cheese, sharp, grated
2 cans evaporated milk
10 eggs, large, slightly beaten
1 teaspoon ground mustard
1/4 teaspoons onion powder
1 package chorizo, cooked, drained, and crumbled
1 Jalapeño chile, large, chopped
1/2 whipping cream, for drizzling

Preparation

15 mins

55 mins

Medium

Grease a 13 x 9-inch baking dish. Place the bread in the dish. Sprinkle with the cheese.
Combine evaporated milk, eggs, dry mustard, and onion powder in a medium bowl.
Pour evenly over the bread and cheese.
Sprinkle with chorizo and jalapeño. Cover and refrigerate overnight.
Preheat the oven to 325 F.
Bake for 55 to 60 minutes or until the cheese is golden brown.
Cover with aluminum foil if it starts to brown too quickly. Season with ground black pepper and drizzle with Media Crema.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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