Many Canadians have a longstanding tradition of making a breakfast casserole on Christmas Eve, letting it soak overnight, and then simply popping it in the oven for a hot breakfast on Christmas morning. Best of Bridge’s Christmas Morning Wife Saver is the gold standard for this kind of thing: white bread, cheese, and ham soaked in an egg mixture to make a yummy breakfast that’s kind of a cross between an omelet and French toast.

But even hardcore Wife Saver fans may be up for something new. This breakfast casserole is a similar concept, but with a bit of a Mexican twist. Adjust the spice level with the kind of salsa you use, or substitute the chorizo with mild Italian sausage if you have sensitive taste buds.

  • c
    1 - 500 ml
    jar of salsa
  • c
    corn or flour tortillas
  • c
    500 g
    fresh chorizo, removed from casing
  • c
    2 ½ cups
    cheddar cheese, grated
  • c
    ½ cup
  • c
  • c
    1 ½ tsp
    of your favourite spicy seasoning salt (use Cajun or taco seasoning or your favourite homemade blend)
  • c
  • Directions
    • 1
      Cook the chorizo in a pan over medium until fully cooked.
    • 2
      Grease a 9” by 13 “ casserole dish and spread ¼ of the salsa on the bottom of the dish. Cut the tortillas into 1” strips and layer ½ of the strips over top the salsa. Sprinkle half the chorizo on top, followed by half the cheese. Repeat the layers a second time.
    • 3
      In a medium bowl, whisk the eggs, milk, and seasoning together. Evenly pour the egg mixture over the layers in the casserole dish. Cover with plastic wrap and refrigerate overnight.
    • 4
      In the morning, heat your oven to 350 degrees F. Uncover the casserole and spread the remaining half of the salsa over top. Bake for one hour, until the casserole is puffy and the eggs are set in the middle. Let sit for five to ten minutes and serve with a spicy fruit salad.
    • 1
      Look for bulk chorizo with the meat already removed from the sausage casing.


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