Mexican Breakfast Casserole
- prep time:
- 30 minutes the night before
- cook time:
- 60 - 75 minutes
- other time:
- cool for 10 mins. after baking
Gail Garrison
Make the night before - spicy and delicious
ingredients
- 1 jar roasted Chile peppers
- 1 tsp unsalted butter
- 1 1/2 lbs Chorizo or other hot sausage, removed from casings and crumbled
- 1 cup chopped yellow onions
- 1/2 cup chopped red bell peppers
- 4 tsp minced garlic (jar)
- 4 tsp chili powder
- 5-6 corn tortillas, quartered
- 10 large eggs
- 3 cups half and half
- 1/2 tsp hot red pepper sauce
- 1/2 tsp salt, 1/2 tsp pepper
- 1/2 cup chopped green onion tops
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups grated pepper jack cheese
- 1 1/2 cups grated cheddar
- Sour cream & Picante sauce to garnish
directions
- 1
Butter 9x13" baking dish. Spread roasted chiles in a flat layer on bottom of dish.
- 2
In a large skillet, cook and crumble sausage over med-high heat until browned. Add onion and bell pepper. Cook while stirring for 4 minutes. Add garlic and chili powder and cook while stirring, 1 minute. Remove from heat.
- 3
In a large bowl, whisk eggs and half-and-half with hot sauce, salt and pepper. In another bowl, combine green onions, cilantro, jack and cheddar - mix well.
- 4
Spoon 1/3 of the sausage mixture over the chiles, top with Tortilla quarters, and 1/3 of cheese mixture. Repeat layering, ending with cheese layer. Pour egg mixture over all. Cover and refrigerate for at least 6 hours or overnight.
- 5
Preheat oven to 350°. Bake for 1 hr. to 1 hr. 15 min until bubbly and knife inserted comes out clean. Let stand 10 minutes before serving with Picante sauce and sour cream.
notes
I take an "overnight" casserole out of the refrig and bring it up to room temp before baking OR put it in the oven while it is coming up to temp.
Source: Carol Smith
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