Here’s another Emeril Lagasse recipe, so of course it has a thousand ingredients. This really is delicious though. It makes a huge casserole, so it’s perfect for a potluck!
Mexican Breakfast Casserole
- 6 poblano chile peppers, ~ 1 1/2 pounds
- 1 1/2 lb hot sausage or chorizo (I use Jimmy Dean Hot sausage)
- 1 c chopped yellow onions
- 1/2 c chopped red bell pepper
- 4 t minced garlic
- 4 t chili powder
- 5 corn tortillas, quartered
- 10 large eggs
- 3 c half-and-half
- 1/2 t Tabasco
- 1/2 t salt
- 1/2 t freshly ground black pepper
- 1/2 c chopped green onions, green tops only
- 1/4 c chopped fresh cilantro
- 1 1/2 c grated pepper jack
- 1 1/2 c grated sharp cheddar
- sour cream, Roast Tomato Salsa
Roast the peppers on the grill or under the broiler until charred black, ~7-10 min. Place in a plastic bag to steam and cool. Peel off the skins, remove the seeds, and roughly chop. Spread the chiles in a single layer across the bottom of a 9×13 dish sprayed with cooking spray.
Brown sausage. Add onions and bell peppers until softened (~4 min). Add garlic and chili powder, and cook 1 min. 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, and cheeses. Mix well.
To assemble: spoon 1/3 sausage mixture over the chiles in the baking dish. Top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat twice, ending with a cheese layer. Pour the egg mixture over the ingredients. Refrigerate at least 6 hours or overnight.
Bake at 350 until bubbly golden brown and set, ~1 hr 10 min to 1 hr 15 min. Serve with sour cream and salsa.