Chorizo Breakfast Bubble Bake Recipe

I created a Breakfast Casserole With Chorizo that hides an unexpected pantry ingredient and a clever shortcut that cuts prep time in half.

I keep calling this my guilty weekend breakfast, though it should be illegal. My Chorizo Bake always surprises me; Mexican chorizo and cubes of day-old crusty bread somehow collide into pockets of crisp and chewy, and the smell fills the kitchen hours before anyone wakes up.

It’s messy, loud, unapologetic. Sometimes I stand there, fork in hand, wondering how something so simple can be so stubbornly memorable.

It’s not the cozy hug of brunch, its sharper, a little spicy, and oddly comforting. I cant explain every reason it works, but when you see those bubbles you’ll know what I mean.

Ingredients

• Spicy pork sausage that packs protein and big smoky flavor, it adds fat and salt.
• Eggs give protein structure and richness they help bind the bake and add moisture.
• Cubed crusty bread soaks custard gives carbs and chew older bread works best.
• Melty cheddar or pepper jack adds protein, fat and a salty gooey bite.
• Red pepper and onion add crunch sweetness and a fresh vegetal brightness.
• Cilantro and green onions finish with herbal zip and sharp oniony brightness.
• Salsa adds acidity tomato brightness and a little heat cuts through richness.

Ingredient Quantities

• 1 lb Mexican chorizo, casing removed
• 6 to 8 cups cubed day-old crusty bread (french or sourdough)
• 8 large eggs
• 2 cups whole milk or 1 1/2 cups half and half
• 2 cups shredded cheddar or pepper jack cheese
• 1 small yellow onion, diced
• 1 red bell pepper, seeded and diced
• 3 green onions, thinly sliced
• 1/4 cup chopped cilantro (optional)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp chili powder or 1/2 tsp ground cumin (optional)
• 2 tbsp melted butter or neutral oil for greasing
• 1 cup salsa or pico de gallo for serving (optional)

How to Make this

1. Preheat oven to 375 F and grease a 9 by 13 inch baking dish with the melted butter or neutral oil.

2. Heat a large skillet over medium, crumble in the chorizo and cook until browned and crumbly, about 6 to 8 minutes. Use a slotted spoon to lift most of it out into a bowl, leaving a tablespoon or so of the flavorful fat in the pan.

3. In that same skillet sauté the diced yellow onion and diced red bell pepper in the reserved chorizo fat until soft, about 4 to 5 minutes. Turn off heat, stir in most of the sliced green onions leaving a few for garnish, then mix the chorizo back into the veggie mix.

4. Put the 6 to 8 cups cubed day old crusty bread into the greased dish. Scatter the chorizo and veggie mixture evenly over the bread. Add about 1 1/2 cups of the shredded cheese into the pan or directly over the bread, reserving the rest for the top. If using cilantro add most now but save a little for garnish.

5. In a large bowl whisk together the 8 large eggs, 2 cups whole milk or 1 1/2 cups half and half, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1 teaspoon chili powder or 1/2 teaspoon ground cumin if using. Make sure its mixed well but dont overbeat so you keep a nice custard texture.

6. Pour the egg mixture evenly over the bread and meat in the dish. Press the bread down gently so it soaks up the custard. Let it sit at room temp for 10 to 15 minutes to absorb; this step matters so the center wont be dry.

7. Sprinkle the remaining cheese over the top and bake uncovered for 35 to 45 minutes, until the edges are golden and the center is set. If you like a crisper top you can broil for 1 to 2 minutes at the end but watch it close so it doesnt burn. If it browns too fast tent with foil.

8. Check doneness by inserting a knife in the center it should come out mostly clean or the internal temp should read about 160 F. Remove from oven and let rest 5 to 10 minutes so slices hold together.

9. Garnish with the reserved green onions and cilantro, serve warm with salsa or pico de gallo on the side. Make ahead hack you can assemble the night before, cover and refrigerate, then bake in the morning adding 10 to 15 minutes to the bake time.

Equipment Needed

1. 9 by 13 inch baking dish (casserole) (grease with melted butter or neutral oil)
2. Large skillet, 10 to 12 inch (cast iron or heavy nonstick for browning chorizo)
3. Slotted spoon (to lift most of the chorizo and leave the fat behind)
4. Large mixing bowl (for whisking the eggs and milk, dont overbeat)
5. Whisk (for a smooth custard)
6. Measuring cups and spoons (for milk, cheese, salt and spices)
7. Chef’s knife (for dicing onion, bell pepper and chopping cilantro)
8. Cutting board (sturdy, big enough for the bread and veg)
9. Rubber spatula or wooden spoon (to fold ingredients and press the bread down)
10. Oven mitts and a rimmed baking sheet (mitts for safety, sheet under the dish to catch any drips)

FAQ

Chorizo Breakfast Bubble Bake Recipe Substitutions and Variations

• Mexican chorizo: no chorizo? use bulk pork sausage (1 lb) and stir in 1 tsp smoked paprika, 1 tsp chili powder and 1 tbsp apple cider vinegar to mimic the tangy heat, or swap for soy chorizo for a vegetarian version.
• Day-old crusty bread: substitute cubed brioche or challah for a richer bake, or use sturdy sandwich/Italian bread if sourdough/French isnt available; stale rolls or even croissants will work but they make it extra custardy.
• Whole milk or half and half: you can use 2% milk in a pinch, or make a quick half and half by mixing 3/4 cup milk with 1/4 cup heavy cream per cup needed; unsweetened oat or soy milk also works if dairy-free.
• Cheddar or pepper jack: swap with Monterey Jack, Colby, a Mexican cheese blend, or Oaxaca for great meltiness; for less heat choose mild cheddar or mozzarella.

Pro Tips

– Cook the chorizo until it’s nicely browned, then scoop most of it out but leave about a tablespoon of the fat in the pan for flavor, or blot excess grease with a paper towel so the bake isnt soggy later.

– If your bread isnt properly stale, flash-toast the cubes 5 to 10 minutes in a 350 F oven so they hold up and soak evenly, and always press the custard down into the bread and let it sit 10 to 15 minutes before baking so the center wont be dry. If you assemble it cold the night before add 10 to 15 minutes to the bake time.

– Dont overbeat the eggs, just whisk until combined so the custard stays creamy instead of rubbery. Using half and half or a mix of milk and cream gives a richer custard, but whole milk works fine if you want it lighter.

– Save some cheese for the top and broil only 1 to 2 minutes at the end for a golden crust, watching it the whole time so it doesnt burn; let the casserole rest 5 to 10 minutes before cutting and serve with something bright like salsa or a squeeze of lime to cut the richness.