Thanksgiving, then Christmas, and finally New Year’s Eve.
For as long as I can remember, it has been huge in my family. I remember spending the holidays with friends, family, and mountains of food as far as the eye could see. After my kids were born, I began to pass these traditions down to them. Over the holidays our home was always packed full of our loved ones, and of course, as much food as they could bring themselves to eat, which was a lotgang! But I love it.
One ongoing tradition that began, after my kids were born, is the Christmas brunch. I have always been in charge of it, and I love coming up with new recipes to keep the family’s taste buds tantalized. A favorite dish of mine to serve is the make-ahead breakfast casserole. They are so easy to make, and you can personalize them with whatever ingredients your family enjoys. My family really loves my holiday brunch party recipes like Make Ahead Waffle Casserole, Make AheadHam and Cheese BreakfastCasserole, and Make AheadSausage BreakfastCasserole, just to name a few. There would, of course, be other food served along with the casserole. But the casserole always seemed to steal the show.
This year I decided to give my traditional dish a Mexican inspired twist. Being from Southern California, the whole family loves those flavors, so I know it will be a hit with everyone. I decided to work with Tabasco’s Chipotle Pepper Sauce to add that little bit of smokiness, that I knew would be the perfect complement to the dish.
With Kevin working nights, he rarely gets breakfast. When he is going to bed, I am getting up, and we are two sleepy-eyed ships passing in the hallway. But I decided that I was going to surprise him and have breakfast ready for him when he got home. Plus I needed a guinea pig errrrr taste tester for my recipe. I wanted to make sure everything was perfect so my Christmas brunch party will go off without a hitch. I mean, what is a party withoutdeliciousparty recipes right?
So I set my alarm to make sure I had enough time to get the casserole ready for him, set up the coffee pot, and decided to wrap a few gifts to pass the time. No sooner did the kitchen timer go DING, Kevin walked in the door. He looked around the clutter of wrapping paper all over the floor and then was hit with the wonderful smell coming from the kitchen. “Did I miss the memo? Are we having the party today?”, was the first comment from him. Then I got a “OMG what smells so good?”. Smiling from ear to ear, I quickly assured him that it would just be him and I dining this AM, and then filled him in on the delicious goodness that was causing that tummy rumble inducing aroma.
We both headed for the kitchen. Him to eat, and me to hover over him to watch his reaction. He grabbed a bowl and scooped out a good-sized portion, and took a big bite. I was perched on the edge of my seat, waiting for a response. What did I get? He barely took a breath before he dove right back in. I got a muffled “Mmmmm, this is really good” between large mouthfuls. Happily, I bounced into the kitchen to get myself a plateful.
This may have backfired on me though, now Kevin wants me to make more breakfast recipes! I foresee many early morning cooking sessions in my future. Hmmm I wonder how many more make-ahead breakfast casseroles I can come up with?
This breakfast casserole is not only easy to make for a holiday party, it’s smoky chipotle flavor is sure to wake up everyone’s taste buds!
6 English muffins, lightly toasted and chopped
1 pound chorizo (can sub 1 pound regular breakfast sausage if wanted)
2 cups Mexican blend shredded cheese
1 cup milk
2 tablespoons Tabasco Chipotle Pepper Sauce
Fresh cracked black pepper
Lightly grease a 2-quart casserole dish
In a medium skillet, cook the chorizo until it renders and gets saucy.
Layer 1/2 of the English muffin pieces into the bottom of the casserole dish. Top with 1/2 of the cooked chorizo, and 1/3 of the cheese. Repeat with remaining English muffins, chorizo, and 1/3 of the cheese
Mix the eggs, milk, chipotle pepper sauce, salt, and pepper together in a medium bowl.
Carefully pour the egg mixture into the casserole dish.
Cover the casserole dish with plastic wrap and refrigerate.
Preheat over to 350 degrees F.
Cover the casserole loosely with foil and bake for 40 minutes.
Remove the foil, top with the remaining cheese, and bake for 10 to 15 more minutes, or until the eggs have completely set.
Sat. Fat (grams)
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….