Mornings often feel rushed when you need a filling breakfast ready fast. These overnight egg bakes let you prep everything the night before and pull a high protein meal from the fridge in the morning. Each recipe uses simple ingredients that hold up well for a few days. You will find 14 different versions that work for meal prep or feeding a family. They focus on practical steps and reliable results you can repeat.
Helpful Tips Before You Start
These tips will help your overnight egg bakes set properly and deliver steady protein.
Assemble the Night Before
Mix the eggs, milk, and add ins in the evening. Cover the dish and let it rest in the fridge so the bread fully absorbs the liquid.
Boost Protein with Cottage Cheese
Stir in a cup of cottage cheese along with the eggs. It increases protein and keeps the bake moist without extra liquid.
Choose the Right Pan
Use an 8 by 8 inch or 9 by 13 inch dish depending on how many servings you need. A shallower pan cooks more evenly for make ahead batches.
Store and Reheat Correctly
Keep baked portions in the fridge up to four days or freeze them for longer. Warm individual slices in the microwave or oven at 350 degrees.
Sausage, Pepper, and Onion Overnight Egg Bake
This egg bake brings together savory sausage with sweet peppers and onions for a filling breakfast that holds up well through the week. It works especially well when you need something ready to portion out for busy mornings without extra work.
The finished dish has a firm texture from the eggs and a balanced savory flavor from the browned sausage and softened vegetables.
Serves 4 people.
Ingredients
- 12 ounces ground breakfast sausage
- 2 bell peppers, sliced
- 1 large yellow onion, sliced
- 8 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for greasing
Instructions
- Heat a large skillet over medium heat and cook the sausage until browned, breaking it into crumbles as it cooks. Add the sliced peppers and onion to the skillet and cook until the vegetables soften.
- In a mixing bowl, whisk together the eggs, milk, dried oregano, salt, and black pepper until fully combined. Stir in the shredded cheddar cheese.
- Add the cooked sausage mixture to the egg mixture and stir to distribute evenly.
- Grease a baking dish with oil and pour the combined mixture into the dish. Cover and refrigerate overnight.
- The next morning, preheat the oven to 350°F. Uncover the dish and bake for 35 to 40 minutes until the center is set and the top is lightly golden.
Extra Tips
Let the bake rest for five minutes after removing it from the oven so the eggs finish setting. Leftovers reheat well in a 300°F oven for 10 minutes to keep the edges from drying out. You can swap the cheddar for mozzarella if you prefer a milder cheese flavor. Course: Breakfast Cuisine: American Equipment: Large Skillet, Mixing Bowl, Baking Dish
Mediterranean Spinach, Feta, and Kalamata Olive Egg Bake
This egg bake brings together the bright, briny flavors of the Mediterranean in a make-ahead format that works well for busy mornings. The spinach wilts into the egg mixture while the feta and olives add a salty tang that stays balanced with the creamy baked texture. Prep it the night before so the bread cubes soak up the seasoned eggs, then bake fresh when you are ready to eat.
It fits easily into a weekly meal prep routine and travels well for work or school. The high protein content from the eggs and cheese keeps you full without needing extra sides.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 cup milk
- 4 cups cubed whole grain bread
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 5 cups fresh spinach
- 1 cup crumbled feta cheese
- 1/2 cup sliced kalamata olives
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened, then stir in the garlic for one minute more.
- Add the fresh spinach to the skillet and cook until wilted. Remove the pan from heat and set aside.
- In a large mixing bowl, whisk together the eggs, milk, oregano, salt, and pepper until smooth.
- Grease a baking dish and spread the cubed bread evenly across the bottom. Top with the spinach mixture.
- Pour the egg mixture over the bread and spinach. Scatter the crumbled feta and sliced kalamata olives on top.
- Cover the dish and refrigerate overnight.
- In the morning, preheat the oven to 350 degrees. Bake uncovered for 40 to 45 minutes until the center is set and the top is lightly golden.
Extra Tips
The feta and olives bring enough salt that you can keep added salt light during mixing. Leftovers reheat well in a 300 degree oven for 10 minutes to restore the edges without drying the center. Use a firm whole grain bread so it holds its shape after soaking. Course: Breakfast Cuisine: Mediterranean Equipment: Baking dish, Skillet, Mixing bowl, Whisk
Southwest Chorizo, Black Bean, and Roasted Corn Egg Bake
This egg bake combines spicy chorizo with black beans and sweet roasted corn for a hearty breakfast that holds up well after a night in the fridge. It works well for meal prep because you can assemble everything ahead and bake it fresh when you need it.
The dish has a savory Southwest flavor with a bit of heat from the chorizo and spices, balanced by creamy eggs and melted cheese. Black beans add extra protein and a soft texture that pairs nicely with the corn.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 cup milk
- 8 ounces chorizo sausage
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup roasted corn kernels
- 1 red bell pepper, diced
- 1/2 yellow onion, diced
- 1 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a skillet over medium heat. Add the chorizo and cook until browned and crumbled, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add the diced onion and red bell pepper. Cook for 3 to 4 minutes until softened. Stir in the black beans, roasted corn, cumin, chili powder, salt, and black pepper. Cook for 2 more minutes, then remove from heat.
- In a mixing bowl, whisk together the eggs and milk until smooth.
- Spread the chorizo and vegetable mixture evenly in a greased baking dish. Sprinkle half the cheddar cheese over the top. Pour the egg mixture over everything.
- Cover the dish and refrigerate overnight.
- The next morning, preheat the oven to 350°F. Uncover the dish and sprinkle the remaining cheese on top. Bake for 35 to 40 minutes until the eggs are set and the top is lightly golden.
Extra Tips
Let the bake rest for 5 minutes after baking so the eggs firm up before slicing. Leftovers reheat well in the microwave with a damp paper towel over the top to keep them moist. You can swap the cheddar for pepper jack if you want more spice, but skip adding extra salt if your chorizo is already salty. Course: Breakfast Cuisine: Mexican Equipment: Baking Dish, Skillet, Mixing Bowl
Ham, Asparagus, and Gruyère Overnight Egg Bake
This egg bake brings together salty ham, tender asparagus, and nutty Gruyère in a simple dish you can assemble the night before. It works well for busy weekdays or weekend brunch when you want a high-protein breakfast ready to go. The texture stays creamy inside with lightly browned edges, and the flavors stay balanced without being heavy.
Serves 4 people.
Ingredients
- 8 large eggs
- 2 cups milk
- 8 ounces diced ham
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 cups shredded Gruyère cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
Instructions
- Whisk the eggs, milk, salt, pepper, and Dijon mustard in a large bowl until fully combined.
- Spread the diced ham and asparagus pieces evenly in a greased 9×13 baking dish.
- Sprinkle 1 1/2 cups of the shredded Gruyère over the ham and asparagus.
- Pour the egg mixture over the ingredients in the dish, then top with the remaining 1/2 cup of Gruyère.
- Cover the dish and refrigerate overnight.
- In the morning, remove the dish from the refrigerator and bake at 350°F for 45 to 50 minutes until the center is set and the top is lightly golden.
Extra Tips
Use thicker asparagus spears so they keep some bite after baking. If you prefer a milder cheese flavor, swap half the Gruyère for Swiss. Leftovers reheat well in the microwave for about one minute per serving. For a lighter version, replace the milk with half-and-half only if you want a richer custard. Course: Breakfast Cuisine: American Equipment: 9×13 baking dish, Large mixing bowl, Whisk
Bacon, Broccoli, and Sharp Cheddar Egg Bake
This bacon, broccoli, and sharp cheddar egg bake brings together smoky bacon, tender broccoli, and bold cheese in a hearty casserole. It works well for busy weekdays when you want a high-protein breakfast ready to portion out without extra morning effort.
The dish has a firm, sliceable texture with pockets of melted cheese and crisp bacon bits throughout. Broccoli adds a slight crunch that balances the richness of the eggs and cheddar.
Serves 4 people.
Ingredients
- 6 large eggs
- 1 1/2 cups milk
- 4 cups cubed day-old bread
- 6 slices bacon
- 2 cups chopped broccoli florets
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Cook the bacon in a skillet over medium heat until crisp. Remove it to a plate, let it cool, and chop into small pieces.
- Bring a small pot of water to a boil. Add the broccoli florets and cook for 2 minutes, then drain and rinse under cold water to stop the cooking.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until smooth.
- Grease a baking dish. Spread the cubed bread evenly across the bottom. Scatter the chopped bacon, broccoli, and 1 cup of the shredded cheddar over the bread.
- Pour the egg mixture evenly over the layered ingredients. Press down gently so the bread absorbs some liquid. Sprinkle the remaining 1/2 cup cheddar on top.
- Cover the dish and refrigerate overnight.
- The next morning, preheat the oven to 350°F. Uncover the dish and bake for 40 to 45 minutes until the center is set and the top is lightly golden.
- Let the bake rest for 5 minutes before slicing and serving.
Extra Tips
Steam the broccoli briefly before assembly so it stays bright and does not release extra water during baking. Use day-old bread to help the casserole hold its shape after chilling. Leftovers reheat well in the microwave or oven at 300°F for 10 minutes. Course: Breakfast Cuisine: American Equipment: Skillet, Mixing Bowl, Baking Dish
Turkey Sausage, Kale, and Sweet Potato Egg Bake
This turkey sausage, kale, and sweet potato egg bake brings together savory meat, earthy greens, and naturally sweet root vegetables in one make-ahead dish. It works well for busy weekdays when you want a high-protein breakfast ready with minimal morning effort. The finished bake has a firm texture with tender sweet potato pieces and wilted kale scattered throughout.
Serves 4 people.
Ingredients
- 8 ounces turkey sausage, crumbled
- 1 large sweet potato, peeled and diced
- 3 cups chopped kale
- 1 small onion, diced
- 2 garlic cloves, minced
- 8 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the crumbled turkey sausage in a large skillet over medium heat until browned. Transfer the sausage to a plate and set aside.
- Add the olive oil to the same skillet. Cook the onion, garlic, and sweet potato for 8 to 10 minutes until the sweet potato begins to soften.
- Stir in the kale and cook for 2 to 3 minutes until it wilts. Remove the skillet from the heat.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
- Combine the cooked sausage, vegetable mixture, and half the cheddar cheese with the egg mixture. Stir until evenly mixed.
- Pour the mixture into a greased 8×8 baking dish and sprinkle the remaining cheese on top. Cover and refrigerate overnight.
- The next morning, bake at 350°F for 40 to 45 minutes until the center is set and the top is lightly golden.
Extra Tips
The sweet potato softens further during the overnight rest, which helps it cook evenly the next day. Leftovers keep well in the fridge for three days and reheat best in a 300°F oven to restore the firm texture. Course: Breakfast Cuisine: American Equipment: Large skillet, 8×8 baking dish, Mixing bowl
Smoked Salmon, Dill, and Cream Cheese Egg Bake
This egg bake brings together smoky salmon and creamy pockets of cheese with bright dill in every bite. It works well for busy weekdays or weekend brunch since you can assemble everything the night before.
The finished dish has a soft, custardy texture with savory notes from the salmon and a fresh herb finish. It delivers solid protein to start the day without much morning effort.
Serves 4 people.
Ingredients
- 4 cups cubed day-old bread
- 8 large eggs
- 1 cup milk
- 4 ounces cream cheese, cut into small cubes
- 6 ounces smoked salmon, chopped
- 3 tablespoons chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Grease an 8×8 inch baking dish. Spread the bread cubes evenly across the bottom.
- Scatter the chopped smoked salmon, cream cheese cubes, and dill over the bread.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
- Pour the egg mixture evenly over the bread and add-ins. Press down gently so the bread soaks up the liquid.
- Cover the dish tightly and refrigerate overnight.
- In the morning, remove the dish from the fridge while the oven preheats to 350 degrees F. Bake uncovered for 40 to 45 minutes until the center is set and the top is lightly golden.
- Let the bake rest for 5 minutes before slicing.
Extra Tips
Cut the cream cheese into small cubes so it melts into creamy spots rather than spreading out completely. Leftovers reheat well in the microwave for about a minute per slice. If you want a milder dill flavor, use only two tablespoons instead of three. Course: Breakfast Cuisine: American Equipment: Baking Dish, Mixing Bowl, Whisk
Mushroom, Leek, and Swiss Overnight Egg Bake
This savory egg bake combines earthy mushrooms and tender leeks with creamy Swiss cheese for a satisfying breakfast. It is ideal for busy weekdays when you want a hot meal ready with little morning effort. The texture stays soft and custardy with a lightly golden top.
The flavor profile is mild and comforting with a subtle onion note from the leeks. It works well for meal prep and reheats nicely without losing quality.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 1/2 cups milk
- 4 cups cubed whole grain bread
- 8 ounces mushrooms, sliced
- 2 leeks, white and light green parts sliced
- 1 1/2 cups shredded Swiss cheese
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt the butter in a large skillet over medium heat. Add the sliced mushrooms and leeks and cook until softened, about 6 to 8 minutes. Stir in the thyme, salt, and pepper, then remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the eggs and milk until smooth.
- Grease an 8×8 baking dish. Spread half the bread cubes in the bottom, followed by half the mushroom and leek mixture and half the Swiss cheese. Repeat the layers with the remaining ingredients.
- Pour the egg mixture evenly over the layered bread and vegetables. Press down gently so the bread absorbs the liquid. Cover and refrigerate overnight.
- In the morning, preheat the oven to 350 degrees. Bake uncovered for 40 to 45 minutes until the center is set and the top is lightly browned. Let rest for 5 minutes before slicing.
Extra Tips
Leeks can hold some grit, so rinse them well after slicing. For a richer version, swap half the milk for half and half. Leftovers keep in the fridge for up to three days and reheat well in the microwave or a low oven. Course: Breakfast Cuisine: American Equipment: Large Skillet, 8×8 Baking Dish, Mixing Bowl
Italian Sausage, Sun-Dried Tomato, and Basil Egg Bake
This egg bake brings together savory Italian sausage with tangy sun-dried tomatoes and fresh basil for a hearty breakfast that feels special without extra morning work. It works well for busy weekdays or relaxed weekends when you want a high-protein meal ready to go. The texture stays fluffy from the egg custard while the sausage adds a satisfying bite and the tomatoes keep every slice moist.
Serves 4 people.
Ingredients
- 1 pound Italian sausage, casings removed
- 8 large eggs
- 1 cup milk
- 4 cups cubed day-old bread
- 1/2 cup chopped sun-dried tomatoes
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the Italian sausage in a large skillet over medium heat, breaking it into crumbles until browned and cooked through. Drain any excess fat and set the sausage aside to cool slightly.
- In a large mixing bowl, whisk the eggs, milk, salt, and black pepper until fully combined.
- Add the cooked sausage, bread cubes, sun-dried tomatoes, mozzarella cheese, and fresh basil to the egg mixture. Stir gently until everything is evenly coated.
- Grease an 8×8 baking dish and pour the mixture into it. Press down lightly to help the bread absorb the liquid. Cover tightly and refrigerate overnight.
- The next morning, preheat the oven to 350°F. Remove the cover and bake for 45 to 50 minutes until the center is set and the top is lightly golden. Let it rest for 5 minutes before slicing.
Extra Tips
Chop the sun-dried tomatoes into small pieces so they distribute evenly without overpowering bites. If the basil starts to darken after overnight refrigeration, stir in a little extra fresh basil right after baking for brighter flavor. Leftovers reheat well in the microwave with a damp paper towel over the top to prevent drying out. Course: Breakfast Cuisine: Italian Equipment: Large Skillet, Mixing Bowl, 8×8 Baking Dish
Chicken Apple Sausage, Zucchini, and Parmesan Egg Bake
This egg bake combines savory chicken apple sausage with tender zucchini and plenty of Parmesan for a balanced, high-protein breakfast. The apple notes in the sausage add a subtle sweetness that pairs well with the cheesy, eggy base. It works especially well when you need a filling option ready for busy weekday mornings or weekend meal prep.
Prepare the dish the night before so the bread soaks up the egg mixture. In the morning, simply slide it into the oven while you get ready. The result is a set, sliceable bake with a lightly browned top and soft interior.
Serves 4 people.
Ingredients
- 8 ounces chicken apple sausage, sliced into rounds
- 2 medium zucchinis, diced
- 1/2 cup grated Parmesan cheese, divided
- 6 large eggs
- 1 cup milk
- 4 cups cubed day-old bread
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced chicken apple sausage and cook until lightly browned, about 4 minutes.
- Add the diced onion and minced garlic to the skillet. Cook for 2 minutes until the onion softens.
- Stir in the diced zucchini, salt, pepper, and thyme. Cook for another 3 to 4 minutes until the zucchini begins to soften. Remove the skillet from heat and let the mixture cool slightly.
- In a mixing bowl, whisk the eggs with the milk until smooth. Stir in half of the grated Parmesan.
- In a greased 8×8-inch baking dish, spread the bread cubes evenly. Pour the sausage and zucchini mixture over the bread, then pour the egg mixture on top. Gently press down so the bread absorbs the liquid. Sprinkle the remaining Parmesan over the surface.
- Cover the dish tightly and refrigerate overnight.
- The next morning, preheat the oven to 350°F. Uncover the dish and bake for 45 to 50 minutes until the center is set and the top is golden. Let it rest for 5 minutes before slicing.
Extra Tips
For best texture, use day-old bread so it holds its shape after soaking. If the zucchini releases extra moisture during baking, the Parmesan topping helps form a light crust that keeps the surface from becoming soggy. Leftovers reheat well in a 325°F oven for 10 minutes. You can swap the thyme for fresh parsley if you prefer a brighter herb note at serving time. Course: Breakfast Cuisine: American Equipment: Large Skillet, 8×8 Baking Dish, Mixing Bowl
Pesto, Cherry Tomato, and Mozzarella Overnight Egg Bake
This pesto egg bake combines fresh basil flavor with juicy tomatoes and creamy mozzarella in an easy overnight format. It suits busy mornings when you want a high-protein breakfast ready to heat and serve.
The result has a soft, custardy base with melted cheese and bright tomato pieces throughout. It works well for weekday meal prep or a relaxed weekend brunch.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 cup milk
- 1/2 cup prepared pesto
- 4 cups cubed day-old bread
- 2 cups halved cherry tomatoes
- 1 1/2 cups shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves for garnish
Instructions
- Grease a 9×13 inch baking dish and set it aside.
- In a large mixing bowl, whisk the eggs, milk, pesto, salt, and pepper until well combined.
- Add the bread cubes, halved cherry tomatoes, and 1 cup of mozzarella cheese. Stir until everything is evenly coated.
- Pour the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of mozzarella over the top.
- Cover the dish tightly and refrigerate overnight.
- The next morning, remove the dish from the refrigerator while the oven preheats to 350°F. Bake uncovered for 40 to 45 minutes until the center is set and the top is lightly golden.
- Let the bake rest for 5 minutes, then scatter fresh basil leaves over the surface before slicing and serving.
Extra Tips
Use a good quality pesto because it provides most of the seasoning. Day-old bread holds its shape better after soaking. Leftovers keep in the fridge for up to three days and reheat well in a 325°F oven to restore texture. Course: Breakfast Cuisine: Italian Equipment: Mixing Bowl, Baking Dish, Whisk
Denver-Style Ham, Bell Pepper, and Onion Egg Bake
This egg bake brings the classic Denver omelette flavors into a make-ahead format. Diced ham, sweet bell pepper, and onion create a savory base that pairs well with eggs and cheese. It works especially well for busy weekdays when you want a high-protein breakfast ready with minimal morning effort.
The finished dish has a firm yet tender texture with pockets of melted cheese and bits of ham throughout. The vegetables stay slightly crisp after baking, giving each bite good contrast.
Serves 4 people.
Ingredients
- 8 large eggs
- 1/2 cup milk
- 1 cup diced cooked ham
- 1 green bell pepper, diced
- 1 medium yellow onion, diced
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion and green bell pepper and cook for 4 to 5 minutes until the vegetables soften.
- Stir in the diced ham and cook for 1 minute more, then remove the skillet from the heat and let the mixture cool slightly.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
- Add the cooled ham and vegetable mixture to the egg bowl along with the shredded cheddar cheese. Stir until everything is evenly combined.
- Pour the mixture into a greased 8-inch square baking dish. Cover tightly and refrigerate overnight.
- The next morning, preheat the oven to 350°F. Uncover the dish and bake for 30 to 35 minutes until the center is set and the top is lightly golden.
Extra Tips
Let the bake rest for 5 minutes after removing it from the oven so the cheese firms up and slices hold together better. Leftovers reheat well in the microwave for 60 to 90 seconds. If you want a milder onion flavor, use half a red onion instead of a full yellow one. Course: Breakfast Cuisine: American Equipment: Skillet, Mixing Bowl, Baking Dish
Beef Chorizo, Potato, and Jalapeño Egg Bake
This egg bake brings together spicy beef chorizo, tender potatoes, and fresh jalapeño for a hearty breakfast that holds up well after a night in the fridge. It works well for busy weekdays when you want something filling and high in protein without extra morning work. The finished dish has a savory base with a little heat and a soft, set texture from the eggs.
It also makes a solid option for weekend meal prep. You can assemble everything the night before and bake it fresh when you are ready to eat.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 cup milk
- 1/2 pound beef chorizo
- 2 medium potatoes, diced into 1/2-inch pieces
- 2 jalapeños, seeded and diced
- 1 small onion, diced
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and onion. Cook for 8 to 10 minutes, stirring occasionally, until the potatoes start to soften.
- Add the beef chorizo and diced jalapeños to the skillet. Cook for another 5 to 7 minutes, breaking up the chorizo as it browns. Remove the skillet from the heat and let the mixture cool slightly.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Stir the chorizo and potato mixture into the egg mixture. Add half of the shredded cheddar cheese and mix gently.
- Grease an 8×8-inch baking dish. Pour the mixture into the dish and sprinkle the remaining cheese on top. Cover and refrigerate overnight.
- The next morning, preheat the oven to 350°F. Bake uncovered for 35 to 40 minutes, until the center is set and the edges are lightly browned. Let it rest for 5 minutes before slicing.
Extra Tips
The potatoes keep their shape after baking, so avoid cutting them too small or they can turn mushy. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the eggs from drying out. If you want less heat, use only one jalapeño or swap in a milder pepper. Course: Breakfast Cuisine: Mexican Equipment: Large skillet, Mixing bowl, 8×8 baking dish, Whisk
