Mexican Breakfast Casserole
Description
This delicious breakfast casserole doesn't just have to be served for breakfast. It is also great for brunch, lunch or dinner. Use your favorite sausage and peppers to make it to your own taste.
Ingredients
2 - 7 oz. cans roasted chile peppers
1 lb. Italian sausage, Mexican sausage or Italian chicken sausage
1 c. chopped yellow onions
½ c. poblano, anehiem or green pepper, chopped
4 t. chili powder
5-6 corn tortillas, quartered
10 large eggs
3 c. half-and-half
3 c. grated Mexican style cheese
½ t. hot red pepper sauce
½ t. salt
½ t. freshly ground black pepper
red onion slices, for garnish
choice of condiments, like sour cream, salsa and/or avocado
Directions
Cover a 9 x 13 inch baking dish with non-stick cooking spray; set aside.
In a large skillet, cook sausage, onion and pepper over medium-high heat, stirring to break up the meat, until browned. Add chili powder; cook, stirring, for 1 minute; remove from heat.
In a large bowl, whisk eggs and half-and-half with hot sauce, salt and pepper.
Layer ⅓ of the roasted chilies on the bottom of the baking pan. Spoon ⅓ of the sausage mixture over the chiles in the dish; top with ⅓ of the tortilla quarters and ⅓ of the cheese mixture. Repeat layering, ending with a cheese layer.
Pour egg mixture over ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
When ready to cook, preheat oven to 350 degrees.
Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 70 minutes to 75 minutes. Top with additional cheese, if desired.
Remove from oven; let rest 10 minutes. Serve, garnished with red onion slices.
8-10 servings.