Emeril’s Mexican Breakfast Casserole

Jun 03, 2023June 3, 20230 12
A Spicy and Hearty Mexican Breakfast Casserole
in Breakfast/Brunch

Prep

30 min

Cook

50 min

Ready In

1 hour 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 poblano chiles , about 1 1/2 pounds
1 teaspoon unsalted butter
1 1/2 lbs chorizo sausage , removed from casings and crumbled
1 cup yellow onion , chopped
1/2 cup red sweet bell pepper , chopped
4 teaspoons fresh garlic cloves , minced
4 teaspoons chili powder
5 corn tortillas , quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup green onion
1/4 cup cilantro
1 1/2 cups monterey jack pepper cheese , grated
1 1/2 cups medium cheddar , grated
sour cream , garnish
picante sauce , garnish ( store bought )

Nutrision Information

Servings Per Recipe
8
Calories
691
Sugar
5g
Fat
56g
Emeril's Mexican Breakfast Casserole is a spicy and savory breakfast dish that combines rich chorizo sausage, roasted poblano peppers, and melted cheese in a hearty casserole. This recipe brings together the bold and unique flavors of Mexican cuisine in one delicious dish that is perfect for sharing with family and friends. Whether you're looking for a quick and satisfying weekday breakfast or a hearty weekend brunch, this casserole is sure to impress. The recipe can be easily customized to suit your tastes and preferences, making it a versatile addition to any breakfast menu. Whether you're a fan of spicy food or prefer a milder flavor, this casserole is sure to satisfy.

Instructions

1.Preheat your oven to 375°F.
2.Roast the poblanos over a gas flame, in the oven, or under a broiler until blackened on all sides.
3.Place the poblanos in a medium bowl and cover with plastic wrap. Let sit for 10-15 minutes to steam.
4.Peel, seed, devein, and dice the poblanos.
5.Grease a 9x13-inch baking dish with butter or cooking spray.
6.In a large skillet, cook the chorizo over medium-high heat until browned, breaking up the meat with a spoon.
7.Add the onions and chopped bell pepper to the skillet, and cook until tender.
8.Add the garlic and chili powder, and cook for an additional minute.
9.Spread half of the quartered tortillas over the bottom of the baking dish.
10.In a large mixing bowl, whisk together the eggs, half-and-half, hot sauce, salt, and pepper.
11.Add the roasted poblanos, cooked chorizo mixture, green onions, cilantro, and both cheeses to the mixing bowl. Mix well.
12.Pour the egg mixture over the tortillas in the baking dish, and gently stir with a spoon.
13.Top with the remaining tortillas.
14.Cover the dish with foil and bake for 30 minutes.
15.Remove the foil and bake for an additional 15-20 minutes, until the filling is set and the tortillas are crispy.
16.Cool for a few minutes before serving. Garnish with sour cream and picante sauce if desired.

PROS

This casserole is a delicious and hearty breakfast, packed with spicy chorizo and roasted poblano peppers.

The recipe is easy to make and can be prepared in advance for a quick and satisfying breakfast or brunch.

The casserole can be customized to suit your tastes by adjusting the level of heat or substituting the chorizo with vegetarian alternatives.

CONS

The casserole is high in fat and calories, due to the use of cheese and chorizo.

The recipe is not recommended for those with dietary restrictions or cholesterol concerns.

HEALTH & BENEFITS

Although this casserole is not low in fat or calories, it does contain several nutrient-rich ingredients.
Chorizo is a good source of protein, iron, and vitamin B12, while poblanos are high in vitamin C and potassium.
The casserole also includes fresh herbs like cilantro which contain antioxidants and have been linked to anti-inflammatory effects.

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