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CHORIZO, MONTEREY JACK AND POBLANO BREAKFAST CASSEROLE

Active Time : 15 Minutes
Total Time : 1 Hour 40 Minutes
Serves : 8
INGREDIENTS
  • 8 eggs, beaten
  • 3 cups Kemp's whole milk
  • 1 cup Kemp's Select heavy whipping cream
  • 1 teaspoon salt
  • 1/2 teaspoon Pepper
  • 1/4 teaspoon cayenne
  • 1 loaf (16 to 18 oz .) day-old French or Italian bread , cut into 1 1/2-inch cubes (about 10 cups)
  • 2 cups shredded Monterey Jack cheese
  • 2 cups cooked, crumbled Chorizo sausage (about 16 oz. uncooked)
  • 2 cups sauteed chopped poblano peppers and onion (2 large peppers and 1 medium onion)
  • Kemp's Mexican-Style sour cream
  • chopped cilantro
DIRECTIONS

Set oven to 350 degree F. Spray 9x13-inch baking dish with cooking spray.

In a large bowl, whisk together the eggs, milk, cream, salt, pepper and cayenne. Add the bread and toss to coat. Let sit, to allow the bread to soak in the custard, for 15 minutes, stirring occasionally. Add Monterey Jack Cheese (reserving 1/2 cup of cheese for the top) Chorizo sausage and poblano peppers, then pour evenly into baking dish.

Cook for 45 minutes. Sprinkle remaining 1/2 cup cheese over the top and continue baking for another 10 to 20 minutes, until the puffy and golden brown. Let stand for 15 minutes. Serve with sour cream and other toppings, as desired.