Tex Mex Breakfast Casserole

20 min
50 min
1 hr + 10 min

The cold months have officially arrived in Texas, time to cozy up with this casserole made with Mrs Baird’s 100% Whole Wheat Bread. 


    1¾ cups Mrs Baird’s® 100% Whole Wheat Bread, cubed

    12 ounces chorizo, removed from casing and cooked through

    2 (4.5 ounces) cans green chiles, undrained

    2 cups shredded Cheddar cheese

    12 large eggs

    ½ onion, diced

    ½ cup scallions, diced

    ½ teaspoon seasoned salt

    1 jalapeño, thinly sliced

    1 avocado, sliced

    1 cup salsa

    ½ cup cilantro, minced


  1. Preheat oven to 325˚F. Spray a skillet with non-stick cooking spray.
  2. Place the bread cubes in the skillet and top with the chorizo, chiles and half the cheese. 
  3. In a medium bowl, whisk eggs, onions, scallions and seasoned salt. Pour mixture over bread cubes. 
  4. Bake uncovered until browned and set in the middle (approximately 45-50 minutes). Remove from oven, top with remaining cheese and bake until cheese is melted (approximately 2 minutes). Top with jalapeño slices, avocado, salsa and cilantro before serving.

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