With chorizo sausage and Gruyere cheese, this oven-baked dish makes a satisfying morning meal. The seasonings blend to create a tantalizing flavor everyone at your table will remember.
—DONNA COWLEY DEKALB, IL
PREP: 25 MIN. • BAKE: 35 MIN. + STANDING • MAKES: 12 SERVINGS
1/2 pound uncooked chorizo
1 cup (4 ounces) shredded Gruyere cheese, divided
1/4 cup minced fresh cilantro
1 garlic clove, halved
1 loaf (1/2 pound) day-old French bread, cut into 1-inch slices
2 large tomatoes, sliced
8 eggs
2 cups milk
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1. Crumble chorizo into a small skillet; cook and stir over medium heat until fully cooked. Drain. Stir in 1/3 cup cheese and cilantro.
2. Preheat oven to 350°. Rub cut side of garlic clove over bread slices; discard garlic. Place bread in a greased 13x9-in. baking dish. Top with tomatoes, meat mixture and remaining cheese.
3. In a large bowl, whisk eggs, milk, salt, pepper, onion powder and pepper flakes. Pour over casserole.
4. Bake, uncovered, 35-45 minutes or until a knife inserted near the center comes out clean (cover loosely with foil if top browns too quickly). Let stand 10 minutes before cutting.