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    You are in: Home / Recipes / Mexican Breakfast Casserole Recipe
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    Mexican Breakfast Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 38 mins

    1 hr 30 mins

    8 mins

    Nonnie4Two's Note:

    Overnight ease. Don't let the multitude of ingredients frighten you! This is an old Emeril recipe. Cooking time includes refrigerator time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.)
    2. 2
      Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.
    3. 3
      Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
    4. 4
      Butter a 9 by 13-inch baking dish.
    5. 5
      Spread the chiles in a flat layer across the bottom of the dish.
    6. 6
      In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned.
    7. 7
      Add the onions and bell peppers, and cook, stirring, for 4 minutes.
    8. 8
      Add the garlic and chili powder, and cook, stirring, for 1 minute.
    9. 9
      Remove from the heat.
    10. 10
      In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
    11. 11
      In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
    12. 12
      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.
    13. 13
      Repeat layering, ending with a cheese layer.
    14. 14
      Pour the egg mixture over the ingredients.
    15. 15
      Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
    16. 16
      Preheat the oven to 350 degrees F.
    17. 17
      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.
    18. 18
      Remove from the oven and let rest 10 minutes before serving.
    19. 19
      Serve with sour cream and picante sauce.

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    Nutritional Facts for Mexican Breakfast Casserole

    Serving Size: 1 (295 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 831.1
     
    Calories from Fat 575
    69%
    Total Fat 63.9 g
    98%
    Saturated Fat 29.6 g
    148%
    Cholesterol 415.1 mg
    138%
    Sodium 1592.1 mg
    66%
    Total Carbohydrate 20.5 g
    6%
    Dietary Fiber 2.6 g
    10%
    Sugars 4.2 g
    16%
    Protein 43.7 g
    87%

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