Tex-Mex Breakfast Bake

• 1 (11.25-oz.) box frozen Texas toast
• 12 ounces fresh chorizo, casings removed
• 1 cup fresh pico de gallo, drained
• 1 (8-oz.) pkg. pre-shredded Mexican cheese blend, divided
• 6 large eggs
• 1 1/2 cups whole milk
• 1 teaspoon table salt
• 1/2 teaspoon black pepper
• 3 tablespoons Mexican crema
• 2 tablespoons chopped fresh cilantro

1. Preheat oven to 375u0b0F. Cut Texas toast into 1-inch cubes. Arrange toast cubes in bottom of an 11-x 7-inch baking dish coated with cooking spray.
2. Heat a skillet over medium-high. Add chorizo; cook, stirring often, until browned and crumbled, about 5 minutes. Drain fat, and spread cooked chorizo evenly over bread cubes. Add pico de gallo to skillet over medium-high; cook, stirring constantly, until fragrant, about 2 minutes. Spread pico de gallo evenly over chorizo. Sprinkle half of the cheese over casserole.
3. Whisk together eggs, milk, salt, and pepper in a large bowl. Pour egg mixture evenly over casserole; top with remaining half cheese. Bake in preheated oven until eggs are set and cheese is golden and bubbly around the edges, about 35 minutes. Let stand 10 minutes. Drizzle with crema, and sprinkle with cilantro.

fresh chorizo, cheese blend, eggs, milk, salt, black pepper, crema, fresh cilantro

Taken from www.myrecipes.com/recipe/tex-mex-breakfast-bake (may not work)