Breakfast Casserole with Chorizo and Pepper Jack
Appears in Cook's Country October/November 2009
A breakfast casserole is convenient for a crowd, but if it's so bland and mushy no one wants to eat it, that's no help for the host.
WHY THIS RECIPE WORKS
Even when staled in the oven overnight, the white bread in our Make-Ahead Breakfast Casserole soaked up too much custard and turned to mush. Toasted Italian bread greatly improved the texture. Using whole milk instead of half-and-half or cr...