Hatch Green Chile Breakfast Casserole Food

HATCH GREEN CHILE BREAKFAST EGG CASSEROLE

Steps:

• Preheat the broiler. Line a baking sheet with foil.
• Place the Hatch green chile pepper on the foil. Once the broiler is ready place the peppers in the oven, and broil them for 3-4 minutes on each side or until the skin is browned. Remove the peppers from the oven, and set them aside.
• Turn the oven temperature down to 350 degrees Fahrenheit.
• In a small pan, add 1 teaspoon of oil, and sauté the onion and spinach together on medium to medium high heat for about 3 minutes or until they are fragrant. Remove the pan from the heat.
• In a large bowl, beat the eggs and milk on medium-high speed with an electric mixer until they are light and fluffy. Add the flour (or starch), baking powder, salt, garlic powder, pepper, and cumin.
• Blend the ingredients for about 30 seconds until they are just combined and smooth. Stir in the canned green chilies (8 ounces).
• Layer the bottom of an 8×11 casserole dish with the cooked spinach and onion. (See notes for other sizes of dishes.)
• Then, add a few slices of cheese, followed by the egg and green chile batter.
• Once cooled, peel the skin off the roasted hatch green chiles and slice them length-wise, removing the stem. Layer the top of the casserole with tomato, slices, sliced roasted Hatch green chiles, and more cheese.
• Place the casserole in the oven, and bake for 30-40 minutes. Check the casserole after 30 minutes. If the outside is brown but the inside is still not set, cover the dish, and continue to bake for an additional 5 to 10 minutes. For crispy edges, set the oven to broil the last minute of cooking.
• Remove the casserole from the oven. Sprinkle it with extra cheese (if desired) and fresh cilantro. Salt and pepper to taste.

HATCH GREEN CHILE MEXICAN BREAKFAST CASSEROLE RECIPE - (4/5)

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. 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. Optional: Serve with sour cream, picante sauce, cilantro, and flour or corn tortillas.

HATCH GREEN CHILE BREAKFAST CASSEROLE

Steps:

• In a large cast iron skillet, cook the sausage over medium high heat until completely cooked through. Add the bell pepper and cook for an additional 3 minutes to soften pepper. Break up sausage into small crumbles with spatula. Set aside 1/4 cup of meat and pepper mixture.
• Whisk together the eggs, milk, salt, and mustard.
• In a large bowl, combine the bread, egg mixture, green chiles, sausage and bell pepper, and 1 1/2 cups of the cheese. Stir to combine well. Cover with plastic or transfer to a large ziploc bag, then place in fridge and let sit for approximately 30 minutes or until egg mixture has been entirely absorbed.
• Preheat oven to 375 degrees Fahrenheit. Lightly grease and 8 inch spring form cake pan. Pour in the bread mixture. Top with reserved sausage and cheese then cover loosely with tin foil. Bake for 30 minutes. Remove foil and bake for an additional 10 to 15 minutes or until golden and set in the middle. Remove from oven and let rest for about 5 minutes before removing spring form. Garnish with green onion and serve with a drizzle of maple syrup if desired.