Cheddar Chorizo English Muffin Bake | CookOS

Cheddar Chorizo English Muffin Bake

Name: Cheddar Chorizo English Muffin Bake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 large eggs; 1 ½ cups milk; ½ tsp salt; ¼ tsp ground black pepper; 8 oz chorizo, chopped; 6 oz shredded cheddar cheese; 4 English Muffins, toasted and cut into 1" cubes

This cheddar chorizo English muffin bake transforms a beloved breakfast sandwich into a large-format casserole, combining Spanish-style chorizo, melted cheddar, and toasted English muffins in a custardy egg base—ideal for feeding groups or meal prep.

🌍American 🏷️Breakfast 🏷️Brunch 🏷️Chorizo 🏷️Cheddar 🏷️English muffin

About·Privacy·Terms

🏷️Casserole

Total

1h 20m

Servings

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 large eggs
1 ½ cups milk
½ tsp salt
¼ tsp ground black pepper
8 oz chorizo, chopped
6 oz shredded cheddar cheese
4 English Muffins, toasted and cut into 1" cubes

7 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Whisk together 4 large eggs, 1 ½ cups milk, ½ tsp salt, and ¼ tsp ground black pepper until smooth.
2
In a large bowl, toss together 8 oz chorizo, 6 oz cheese and 4 English Muffins. Transfer mixture to a greased Suvie pan. Pour egg mixture over the English muffins. Use a fork or spatula to press English muffins down to saturate. Place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
3
Slow Cook on Low for 1 hour in bottom zone of Suvie.
4
After slow cooking, broil bake for 8-10 minutes, until golden brown on top (watch closely to avoid burning). Cut into slices and serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Toast the English muffin cubes lightly before layering to prevent them from absorbing too much custard and becoming mushy.
Chop chorizo into small, even pieces (¼-inch) so it distributes evenly and cooks through without drying edges.
Pour the egg custard slowly over the layered ingredients and press down gently to encourage even saturation without compacting the muffins.
Let the assembled bake rest 10 minutes after pouring custard before baking to allow the bread to absorb moisture evenly and cook more uniformly.

Substitutions

English muffins → thick-cut sourdough or brioche cubes (note: adjust toast level to prevent over-drying)
Cheddar cheese → Monterey Jack or Gruyère (note: use the same weight; Gruyère will yield a nuttier flavor)
Chorizo → spicy Italian sausage or andouille sausage (note: brown first if using fresh sausage to render fat)

Storage & make-ahead

Cool completely, cover, and refrigerate up to 3 days; reheat covered at 350°F for 12–15 minutes. Freeze cooled bake up to 2 months; thaw overnight and reheat as above.

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the bake in the dish, cover, and refrigerate up to 12 hours before baking. Add 5–10 minutes to bake time if starting cold.

What type of chorizo works best?

Spanish chorizo (cured, firm) works best and requires no pre-cooking. Mexican chorizo (fresh, crumbly) can be used but should be browned first to render fat and remove excess moisture.

How do I know when the bake is fully cooked?

The custard should be set in the center with no jiggle, and a knife inserted into the middle should come out clean or with only soft, not wet, curds.

Can I freeze leftovers?

Yes. Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the refrigerator and reheat covered at 350°F for 15–20 minutes.

Can I double this recipe?

Yes. Double all ingredients and use a 9×13-inch baking dish. Bake time may increase by 5–10 minutes; check for doneness at the original time and adjust as needed.