Breakfast Chorizo Egg Bake
Ingredients 6 cups cubed white bread (approximately six slices of bread)
½ cup chopped red pepper
½ cup chopped green pepper
¼ cup finely chopped yellow onion
2 cups soy milk
1 ½ cups egg substitute
½ teaspoon black pepper
1 teaspoon ground mustard
½ teaspoon sriracha
1 1/2 cup shredded sharp cheddar cheese
1 1/3 cups soyrizo
Instructions Grease a 9x13inch baking dish.
Cube white bread and place in the greased baking dish.
Chop red pepper, green pepper, and yellow onion and set aside.
Measure the soymilk, egg beaters, black pepper, ground mustard, and sriracha into a medium sized mixing bowl and mix until incorporated.
Add the chopped red pepper, green pepper, onion, and sharp cheddar cheese to the soy milk and egg mixture and combine.
Remove soyrizo from its casing and disperse it in an even layer over the bread in the 9x13inch baking dish.
Pour the soy milk and egg mixture over the bread and soyrizo and make sure that all the bread is saturated.
Cover and refrigerate for eight hours or overnight.
Remove from the refrigerator and place dish, uncovered, into a 375°F preheated oven.
Bake for 65 minutes or until the egg is set.
Notes 8 servings (1/3 cup each)