1 hr 38 mins
1 hr 30 mins
Overnight ease. Don't let the multitude of ingredients frighten you! This is an old Emeril recipe. Cooking time includes refrigerator time.
My Private Note
Units: US | Metric
- 6 poblano chiles, about 1 1/2 pounds
- 1 teaspoon unsalted butter
- 1 1/2 lbs mexican chorizo sausage, removed from casings and crumbled
- 1 cup chopped yellow onion
- 1/2 cup chopped red bell pepper
- 4 teaspoons minced garlic
- 4 teaspoons chili powder
- 5 corn tortillas, quartered
- 10 large eggs
- 3 cups half-and-half
- 1/2 teaspoon hot red pepper sauce
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup chopped green onion, green tops only
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups grated monterey jack pepper cheese
- 1 1/2 cups grated medium cheddar
- sour cream, garnish
- picante sauce, garnish
- 1Roast 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.)
- 2Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.
- 3Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
- 4Butter a 9 by 13-inch baking dish.
- 5Spread the chiles in a flat layer across the bottom of the dish.
- 6In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned.
- 7Add the onions and bell peppers, and cook, stirring, for 4 minutes.
- 8Add the garlic and chili powder, and cook, stirring, for 1 minute.
- 9Remove from the heat.
- 10In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
- 11In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
- 12Spoon 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.
- 13Repeat layering, ending with a cheese layer.
- 14Pour the egg mixture over the ingredients.
- 15Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
- 16Preheat the oven to 350 degrees F.
- 17Bake 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.
- 18Remove from the oven and let rest 10 minutes before serving.
- 19Serve with sour cream and picante sauce.
Browse Our Top Breakfast Recipes
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
- Total Fat 63.9 g
- Saturated Fat 29.6 g
- Cholesterol 415.1 mg
- Sodium 1592.1 mg
- Total Carbohydrate 20.5 g
- Dietary Fiber 2.6 g
- Sugars 4.2 g
- Protein 43.7 g