1 can (10 oz.) diced tomatoes and green chiles, drained
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
2 cups milk
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Let's Make It
Layer half each of the bread cubes, chorizo, VELVEETA and tomatoes in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
Heat oven to 350ºF. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering for the last 20 min.
Wake up with Cheesy Chorizo and Egg Casserole for a special Saturday morning treat! Serve with fresh fruit to round out the meal.
Substitute 1 lb. pork sausage for the Mexican chorizo.
Garnish with chopped fresh cilantro before serving.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 0.5488g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.