Recipe

Mexican Breakfast Casserole

  • Yield: About 10 servings

Ingredients

  • 6 poblano chile peppers (about 1 1/2 pounds)
  • 1 teaspoon unsalted butter
  • 1 1/2 pounds Mexican chorizo or other hot sausage, removed from casings and crumbled
  • 1 cup chopped yellow onions
  • 1/2 cup chopped red bell peppers
  • 1 tablespoon plus 1 teaspoon minced garlic
  • 1 tablespoon plus 1 teaspoon chili powder
  • 1 tablespoon plus 2 teaspoons vegetable oil, or more as needed
  • 5 flour tortillas
  • 10 large eggs
  • 3 cups half-and-half
  • 1/2 teaspoon Emeril's Kick It Up! Red Pepper Sauce, or other hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped green onions, green tops only
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 cups grated Pepper Jack cheese
  • 1 1/2 cups grated medium Cheddar cheese
  • Simply Salsa
  • Sour cream, for garnish

Directions

  • Preheat the oven to 350?F.
  • Roast the chile peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternatively, the peppers can be roasted under a broiler or on top of a gas or charcoal grill.) Place the blackened peppers in a bowl and cover with plastic wrap. Let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and discard the seeds and stems.
  • Grease a 9 x 13-inch baking dish with the butter. Spread the poblanos 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 separate skillet, heat about 1 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until softened, about 30 seconds per side. Remove from the pan and cut into quarters. Add more oil to the pan and repeat with the remaining tortillas.
  • Combine the eggs, half-and-half, hot sauce, salt, and black pepper in a large bowl and whisk. Combine the green onions, cilantro, and cheeses in a medium bowl and mix well.
  • Spoon one-third of the sausage mixture over the poblanos in the baking dish, top with one-third of the tortilla quarters, and then one-third of the cheese mixture. Repeat the 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.
  • Bake the casserole, uncovered, until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with the salsa and sour cream.