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Delicious Mexican Breakfast Casserole
There might be a lot of ingredients in this Mexican breakfast casserole, but do not let that scare you off. This is a great dish that is relatively easy to make, especially if you do some steps in advance. It is an excellent choice for brunches or special occasion breakfasts, and takes a lot of ingredients and techniques from traditional Mexican recipes.
Do not be intimidated by the peppers - if you choose relatively mild ones, you can adjust the heat of the recipe to your tastes and those of your guests. This makes it easy to make Mexican recipes for anyone. Be sure to look for quality ingredients, and use the freshest vegetables you can for the best results.
Healthy Mexican breakfast casserole recipes can be enjoyed for breakfast or brunch and they are a great way to begin the day, giving you lots of energy in the morning, as well as something hot and satisfying to fill your stomach. The vegetables in this Mexican breakfast casserole recipe include onion, bell pepper, chilies, garlic, and green onions and other flavorful ingredients include sausage, hot sauce, cheese, eggs, and lots more. Hot sauce and sour cream are nice with this Mexican breakfast casserole recipe so serve them on the side to let people serve themselves.
Mexican Breakfast Casserole with Eggs and Roasted Peppers
Ingredients -
1 ½ pounds poblano chili peppers
1 teaspoon butter
1 ½ pounds chorizo or other spicy sausage, removed from casing and crumbled
1 cup yellow onion, chopped
½ cup red bell pepper, chopped
4 teaspoons garlic, minced
4 teaspoons chili powder
5 corn tortillas cut into quarters
10 large eggs
3 cups half and half
½ teaspoon hot sauce
½ teaspoon salt
½ teaspoon black pepper
½ cup green onion tops, chopped
¼ cup fresh cilantro, chopped
1 ½ cups pepper jack, grated
1 ½ cups cheddar, grated
sour cream as garnish
picante sauce as garnish
Preparation:
Begin by roasting peppers over an open gas flame, turning frequently until sides are charred black, or roast under a broiler. Place into a paper bag and allow to cool. Peel peppers, split lengthwise, and remove stems and seeds. Use butter to grease a 9"x13" baking dish. Spread chilies across the bottom of the dish in a flat layer.
Cook sausage until browned in a large skillet, stirring to break it up. Add bell pepper and onions, and stir-cook for four minutes. Then, add chili powder and garlic. Cook for an additional minute, and then remove from heat.
Whisk eggs and half and half in a large bowl with salt, black pepper, and hot sauce. Combine green onions, cheese, and cilantro in another bowl. Spoon one third of sausage mixture over the chilies and top with one third of tortillas and one third of cheese mixture. Repeat, making sure to end with a cheese layer, and then pour eggs over ingredients. Allow to rest in the refrigerator for six hours to overnight.
Preheat oven to three hundred fifty degrees, bake casserole until golden and bubbly, and knife inserted into egg comes out clean. Remove and allow to rest ten minutes before serving. Garnish with sour cream and picante.
(Serves 6)
