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    You are in: Home / Recipes / Spicy Breakfast Bake Recipe
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    Spicy Breakfast Bake

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 20 mins

    20 mins

    8 hrs

    Pepper Monkey's Note:

    Emeril Lagasse prepared this on Good Morning America this morning.... It looks devine! I can't wait to try it. I'm posting it here so i can find it later. Feel free to try it!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Note: Recipe must be refrigerated at least six hours before baking.
    2. 2
      Makes about 10 servings Preheat the oven to 350 F.
    3. 3
      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.
    4. 4
      (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in bowl and cover with plastic wrap.
    5. 5
      Let rest until cool enough to handle, about 15 minutes.
    6. 6
      Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
    7. 7
      Grease a 9 x 13-inch baking dish with the 1 teaspoon of butter.
    8. 8
      Spread the chilis in a flat layer across the bottom of the dish.
    9. 9
      In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned.
    10. 10
      Add the onions and bell peppers, and cook, stirring, for 4 minutes.
    11. 11
      Add the garlic and chili powder, and cook, stirring, for 1 minute.
    12. 12
      Remove from the heat.
    13. 13
      In a separate skillet, heat 1 teaspoon of the vegetable oil over medium-high heat.
    14. 14
      Add one tortilla and cook until softened, about 30 seconds per side.
    15. 15
      Remove from the pan and cut into quarters.
    16. 16
      Repeat with the remaining oil and tortillas.
    17. 17
      Combine the eggs, half-and-half, hot sauce, salt, and black pepper in a large bowl.
    18. 18
      Whisk to combine.
    19. 19
      Combine the green onions, cilantro, and cheeses in a medium bowl, and mix well.
    20. 20
      Spoon 1/3 of the sausage mixture over the chilis in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture.
    21. 21
      Repeat layering, ending with a cheese layer.
    22. 22
      Pour the egg mixture over the ingredients.
    23. 23
      Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
    24. 24
      Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes.
    25. 25
      Remove from the oven and let rest 10 minutes before serving.
    26. 26
      Serve with salsa and sour cream, as desired.

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    • on July 03, 2013

      55

      So flavorful with roasted poblanos, chorizo, tortillas, eggs and monterey jack cheese. Fantastic make-ahead dish that you just pop in the oven in the morning.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2004

      This looked just gorgeous coming out of the oven! I'm not giving any stars because I substituted soy chorizo and used whole milk instead of half and half. I also subbed anaheim pepper for the poblanos because my husband said the poblanos looked all wrinkled. I enjoyed this dish but my husband didn't. He doesn't like too many foods mixed together. Even using the milder peppers this had a bit of heat to it. I would love to hear how it is using all the correct ingredients. Thanks Blink!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spicy Breakfast Bake

    Serving Size: 1 (284 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 723.2
     
    Calories from Fat 494
    68%
    Total Fat 54.9 g
    84%
    Saturated Fat 24.2 g
    121%
    Cholesterol 332.1 mg
    110%
    Sodium 1366.2 mg
    56%
    Total Carbohydrate 21.5 g
    7%
    Dietary Fiber 3.5 g
    14%
    Sugars 2.1 g
    8%
    Protein 36.1 g
    72%

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