2015: Southwest Chorizo Brunch Bake

  • Chef: Darlene Buerger
  • Ready in: Preparation time: 35 minutes Baking time: 45 minutes
  • Serves: 5 or more
  • Complexity: easy
2015: Southwest Chorizo Brunch Bake


  • 8-8-inch corn tortillas
  • 12oz Chorizo sausage, browned, drained
  • ¼ cup canned tomatoes with green chilies, drained
  • 2 cups Rumiano Jalapeno Pepper Jack cheese, shredded
  • ¼ cup chopped green onions
  • 1½ cups half and half or whole milk
  • 5 large Eggs
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin


Heat oven to 350 degrees. Combine cooked sausage and tomatoes with green chilies in small bowl. Place four tortillas on the bottom of greased 9 inch round baking pan or glass pie pan. Sprinkle with half of browned sausage mixture. Sprinkle half of cheese and half of green onions over sausage. Layer with remaining tortillas, sausage, cheese and green onions. Combine half and half or milk, eggs, smoked paprika and cumin in medium bowl, beat with wire whisk until well mixed. Pour mixture over cheese and sausage. Bake for 35 to 45 minutes or until knife inserted in center comes out clean. Cut into wedges. Serve with salsa, sour cream and sliced green onions, if desired. Preparation time: 35 minutes Baking time: 45 minutes

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