Southwestern Egg Souffle - MI Coop Kitchen

Name: Southwestern Egg Souffle - MI Coop Kitchen
Ingredients: 1 pound bulk chorizo sausage, lightly browned and drained (will cook again in the souffle); 8 slices of bread, cubed; 2 cups of milk; 6 Eggs; 16 ounces shredded pepper jack cheese,; 1 tablespoon taco seasoning; sour cream and salsa, optional; Preheat oven to 350 F.; Coat 9×13 baking dish with cooking spray.; Place cubed bread in baking dish.; Place chorizo sausage evenly on top of bread cubes.; In blender, mix milk, eggs, and taco seasoning until well blended.; Pour evenly on top of bread cubes and chorizo.; Top with pepper jack cheese.; Bake at 350 F for 25-35 minutes, until lightly browned and bubbly. It will puff up like a souffle.; Serve with salsa, sour cream, if desired.; Breakfast

micoopkitchen.com

Light and flavorful, the Southwestern Egg Souffle combines chorizo and pepper jack cheese for a delicious breakfast treat. Perfect for brunch or any meal!

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Ingredients

1 pound bulk chorizo sausage, lightly browned and drained (will cook again in the souffle)
8 slices of bread, cubed
2 cups of milk
6 Eggs
16 ounces shredded pepper jack cheese,
1 tablespoon taco seasoning
sour cream and salsa, optional
Preheat oven to 350 F.
Coat 9×13 baking dish with cooking spray.
Place cubed bread in baking dish.
Place chorizo sausage evenly on top of bread cubes.
In blender, mix milk, eggs, and taco seasoning until well blended.
Pour evenly on top of bread cubes and chorizo.
Top with pepper jack cheese.
Bake at 350 F for 25-35 minutes, until lightly browned and bubbly. It will puff up like a souffle.
Serve with salsa, sour cream, if desired.
Breakfast