Roasted Poblano Breakfast Casserole
Roasted Poblano Breakfast Casserole. This easy, cheesy, egg casserole with tender potatoes and flavorful roasted, poblano peppers is a no-fuss, potluck-perfect casserole for any occasion.
- 5 large poblano peppers
- 1/2 cup roasted red bell pepper finely diced
- 1/4 cup heaping fresh chopped chives
- 1 20 oz bag shredded hash brown potatoes, thawed if frozen
- 2 cups shredded sharp cheddar cheese
- 1 dozen eggs
- 1 cup sour cream
- 1 cup milk
- kosher salt
- fresh cracked pepper
Heat up the oven broiler.
Place the peppers under the broiler and cook each side (5 minutes per side) until skin is nicely blistered. Put the peppers in a ziploc bag to steam 5 minutes. Remove from the bag onto a cutting board and allow to cool until cool enough to handle. Remove the skins and seeds. Dice and set aside.
Heat the oven to 400F.
In a bowl, whisk together the eggs, sour cream, and milk. Add a pinch of pepper and 1/2 tsp kosher salt. Whisk well to get in a little air. Set aside.
In a greased 13x9 or 2-3qt bake dish, layer the potatoes, poblano and bell peppers, chives, and 1-1/2 cups cheese. Sprinkle over a couple pinches salt and pepper. Pour the egg mixture over.
Bake at 400F for 60 minutes until eggs are set and potatoes in the center are tender. Cover loosely with foil while cooking if top starts to brown too much or too quickly. Once done, top with remaining cheese and allow to melt. Remove from the oven. Yields: 8 servings.