MEXICAN BREAKFAST CASSEROLE
Steps:
- Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
- Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
- In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
- In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
- In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
- Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
- Preheat the oven to 350 degrees F.
- Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.
EMERIL'S MEXICAN BREAKFAST CASSEROLE
Hearty, spicy, and full of flavor. Great for prepping a meal in advance. Not great for the rear, sadly. Saving here because I constantly lose the printed recipe!
Provided by annmarie
Categories Breakfast
Time 2h10m
Yield 1 casserole, 10 serving(s)
Number Of Ingredients 19
Steps:
- Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
- Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
- In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
- In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
- In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
- Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the grated cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
- Preheat the oven to 350 degrees F.
- Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.
Nutrition Facts : Calories 664.9, Fat 51.1, SaturatedFat 23.7, Cholesterol 332.1, Sodium 1273.7, Carbohydrate 16.5, Fiber 2.1, Sugar 3.4, Protein 35
CHORIZO CHILE RELLENO CASSEROLE
Captures the taste of Chile Rellenos without the hassle involved. Spicy enough to be interesting but not "hot" at all. I use just a sprinkle of cayenne, no Tabasco. The seasoning comes from the Chorizo.
Provided by CalicoCandy
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, brown sausage and ground beef, breaking up meat as it cooks.
- Add onion and garlic; cook until onion is tender.
- Drain well, as chorizo is quite greasy.
- Cut the chilies into strips length-wise.
- Line a 9x9" square baking dish with half of the chilies; top with 1 1/2 cups of cheese.
- Add browned meat mixture then top with remaining chilies; set aside.
- Beat together eggs and flour until smooth; add milk, salt, and Tabasco or cayenne pepper.
- Pour egg mixture over casserole.
- Bake, uncovered, in a 350F oven for about 35 to 45 minutes, or until a knife inserted around the center comes out clean.
- Sprinkle remaining 1/2 cup of cheese over the top of the hot casserole.
- Let stand for 5 minutes before serving.
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