Baked Southwestern Egg Dish

INGREDIENTS

- 12-16 slc sourdough bread, cut in 1" cubes - stale is best - 2 c cheddar cheese, grated - 1 c monterey jack cheese, grated - 12 eggs, whipped to a froth - 2 c milk - 7 oz canned green chiles, diced - 1 can(s) tomatoes and chiles (small) - 2 Tbsp dried cilantro

- 1 Tbsp cumin - 1/4 tsp black pepper - 1 Tbsp chipotle chili powder (smokey works best) - 1/2 tsp salt - 1 c chorizo (mexican sausage, mild or medium), fried and drained of grease - fresh cilantro - garnish - sour crean

DIRECTIONS

1.   Coat a 9" baking dish with cooking spray.

2.   In a mixing bowl, beat eggs, milk and seasonings together; set aside.

3.   Trim crust from bread.

4.   Pour just enough egg mixture to cover the bottom of the prepared baking dish.

5.   Line dish with half of the bread.

6.   Spread half of each cheese, half of the chorizo and half the chilies over the bread layer.

7.   Add another bread layer and the remaining cheese, corizo and chilies.

8.   Pour remaining egg mixture over the dish.

9.   Cover with foil.

10.   Refrigerate overnight.

11.   Bake in 350 degree F. oven for 50 to 55 minutes or until liquid is set to custard.

12.   Garnish with fresh cilantro and serve with a dollop of sour cream.