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Recipe Ingredients

  • 12 Ounces uncooked chorizo sausage
  • 8 eggs
  • 3 cups milk
  • 6 BAYS English Muffins, any variety
  • 8 ounces shredded pepper jack, Monterey Jack or co-jack cheese, divided
  • 1 small tomato, seeded, diced
  • 1/2 ripe avocado, diced
  • 1 tablespoon chopped cilantro
  • Salsa

Recipe Directions

  • Grease 9×13-inch baking dish.
  • Cook chorizo in large skillet over medium heat 5 to 6 minutes or until cooked through, stirring occasionally and breaking up pieces with wooden spoon. Drain grease, if necessary.
  • Beat eggs and milk in large bowl with whisk until blended. Cut muffins into quarters. Add 1-1/2 cups of the cheese to bowl and muffins, separating all pieces. Gently fold in chorizo; pour into dish, pressing muffins into egg mixture. Sprinkle with remaining cheese. Cover and refrigerate for 6 hours or overnight.
  • Heat oven to 350°F.
  • Bake, uncovered, for 45 minutes or until light golden brown and heated through. Let stand 10 minutes. Top with tomato, avocado and cilantro. Serve with salsa.

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