20 min
50 min
1 hr + 10 min

Tex Mex Breakfast Casserole

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.

This recipe calls for 100% Whole Wheat Bread

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