Mexican Breakfast Casserole

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.

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