If you like eggs and chorizo for breakfast, you'll absolutely love this Breakfast Chorizo Roll. It is fantastic! The recipe comes from an old Bed & Breakfast in Northern New Mexico, and while it's great for a special occasion, don't wait for one to make this. Read on for the recipe.
Breakfast Chorizo Roll
6 eggs
3/4 cup of milk
1 cup grated cheddar cheese
2 links Mexican chorizo
1 heaping cup french bread, cut into small cubes
4 oz. cream cheese, softened & creamed
avocado for garnishing
non-stick cooking spray
Line a 9x13" jelly or cake pan with parchment paper (let paper overlap all sides of pan.) Spray with non-stick cooking spray.
Preheat oven to 350º
Place chorizo in ungreased skillet and cook on stovetop over medium high heat. Once cooked, transfer chorizo to paper towels and allow excess oil to drain.
In large mixing bowl, whisk together eggs and milk. Add in grated cheddar cheese, cubed bread, and cooked chorizo. Mix well to combine. Pour mixture in prepared 9x13" baking pan. Spread mixture evenly and bake in oven for 20-25 minutes, until eggs are fully cooked & eggs are firm to the touch. Let cool for 5 minutes, then grabbing sides of the parchment paper, flip the cooked eggs over onto another sheet of parchment paper. Immediately spread cream cheese on entire surface of cooked eggs. Using the parchment paper as a guide, carefully roll from one end to the other. This should look similar to a cinnamon roll. Cut into slices and serve with avocado for garnish.
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2:21 "Spanish Guitar" - Joseph Sheu
4:28 "Fiesta"