Mexican Breakfast Casserole

"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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Ready In:
1hr 38mins
Ingredients:
19
Serves:
8-10
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ingredients

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directions

  • 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.)
  • Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.
  • Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
  • Butter a 9 by 13-inch baking dish.
  • Spread the chiles 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 large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
  • In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
  • 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.
  • Repeat 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.
  • Preheat the oven to 350 degrees F.
  • 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.
  • Remove from the oven and let rest 10 minutes before serving.
  • Serve with sour cream and picante sauce.

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