Ingredients

The following ingredients have 12 Servings
  • 1 tablespoon olive oil (plus extra to grease the baking dish)
  • 1 medium onion (minced)
  • 1 lb fresh chorizo sausage (skin removed and chopped)
  • 4 cloves garlic (minced)
  • 1 cup chopped Hojiblanca Olives
  • 2 red bell peppers (chopped)
  • 12 large eggs
  • 3 cups whole milk
  • 4 cups grated gruyere cheese (divided (can sub another alpine cheese, such as emmental or comté))
  • 2 teaspoons EACH: smoked Spanish paprika and oregano
  • 1 teaspoon EACH: salt and pepper
  • 1 loaf sourdough bread (sliced into 1" cubes)
  • Minced chives (to garnish)

Instruction

  • Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook until it is translucent, about 3 minutes. Add the sausage and garlic and cook until the sausage is fully cooked, about 7 minutes. Mix in the Hojiblanca olives and red peppers and set the pan aside. 
  • While the sausage is cooking, whisk the eggs, milk, cheese, Spanish paprika, oregano, salt, and pepper in a large bowl. 
  • Grease an 11x9 inch baking dish with olive oil, then add the cubed bread. Top evenly with the cooked onions and chorizo. Pour the whisked eggs and milk over top and gently push any exposed bread down into the custard. Cover the baking dish with foil and either bake immediately or refrigerate for up to 24 hours.