Cheesy Chorizo and Egg Casserole

• 1 baguette (1/2 lb./225 g), cut into 1-inch cubes (about 5 cups)
• 1 lb. (450 g) Mexican chorizo, cooked, drained
• 3/4 lb. (340 g) Velveeta Process Cheese Product, cut into 1/2-inch cubes
• 1 cup drained canned diced tomatoes and green chiles
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese
• 2 cups milk
• 10 eggs

1. Layer half each of the bread cubes, chorizo, Velveeta and tomatoes in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
2. Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec.
3. or until softened; whisk until creamy.
4. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended.
5. Whisk in eggs.
6. Pour over ingredients in baking dish; cover with foil.
7. Refrigerate overnight.
8. Heat oven to 350 degrees F. Bake casserole (covered) 50 min.
9. or until knife inserted in centre comes out clean, uncovering for the last 20 min.

baguette, chorizo, tomatoes, cream cheese, milk, eggs

Taken from www.kraftrecipes.com/recipes/cheesy-chorizo-egg-casserole-185580.aspx (may not work)