MEXICAN BREAKFAST CASSEROLE
Steps:
- 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.
NEW MEXICAN BREAKFAST CASSEROLE
Put these together then serve with flour tortillas. Leftovers can be rolled and frozen for breakfast or lunch.
Provided by boogiemom
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
- Heat oil in a large skillet over medium heat. Add hash browns and onion; cook and stir until hash browns are crispy, about 10 minutes.
- Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
- Layer hash brown-onion mixture, bacon pieces, 1 1/2 cup Cheddar cheese, and green chile peppers in the bottom of the prepared baking pan. Crack eggs, one at a time, on top. Sprinkle remaining 1/2 cup Cheddar cheese over eggs.
- Bake in the preheated oven until eggs are firm and cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 61.5 g, Cholesterol 225.7 mg, Fat 33.6 g, Fiber 4.5 g, Protein 25.7 g, SaturatedFat 13.1 g, Sodium 1329.7 mg, Sugar 3.5 g
MEXICAN-STYLE BREAKFAST CASSEROLE
I love Mexican food and can eat it for breakfast, lunch, and dinner! Here's an easy, yummy breakfast casserole recipe. Cut and serve with a slice of avocado, a dollop of sour cream, a spoonful of salsa, and a sprinkling of chopped fresh cilantro.
Provided by kcjovigirl
Categories 100+ Breakfast and Brunch Recipes Breakfast Casserole Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Spray a small pan with cooking spray and heat over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Transfer onions to a large bowl and mix in hash browns, ham, taco-flavored cheese, and chile peppers. Layer in the bottom of the prepared pan.
- Whisk eggs, milk, sour cream, and taco seasoning together in a bowl. Pour on top of the hash brown layer.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 60 minutes; check every 5 minutes toward the end.
- Remove from the oven and spread Mexican cheese on top. Return to the oven and bake until cheese is melted, about 3 minutes. Let casserole stand for 5 minutes to set before serving.
Nutrition Facts : Calories 527.5 calories, Carbohydrate 24.7 g, Cholesterol 270.6 mg, Fat 40.4 g, Fiber 2 g, Protein 29.7 g, SaturatedFat 21.2 g, Sodium 1393.3 mg, Sugar 3.3 g
OLD NEW MEXICAN BREAKFAST CASSEROLE
Mexican food lovers -- this casserole is for you. With a laundry list of flavorful ingredients, this dish is filled with spice and everything nice. You'll go from saying ole to oh yeah!
Provided by By The Lake
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Fry sausage until browned and almost cooked through. Add scallion bottoms along with 1/3 of the green tops and cook until meat is thoroughly cooked and turn off heat. Add chilies and mix well.
- Spray a 9X13 inch-baking dish with cooking spray. Place the bread slices into the dish to cover bottom and pour sausage mixture evenly over bread. Spread cheese evenly over sausage and sprinkle reserved diced green scallion tops and tomato over cheese.
- In a separate bowl, beat eggs and add half-and-half and pour over casserole. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees and bake casserole for 35 minutes. Cover with aluminum foil and continue to bake another 15 minutes. Remove from oven and let stand for 5 minutes before serving.
- Prep time does not include overnight resting period.
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