Emerils Mexican Breakfast Casserole Recipes

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.

MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 425F and spray a 9 x 13 baking pan with cooking spray.
• Arrange tortilla pieces evenly in the bottom of the pan; set aside.
• Add the boiling water to the cheese sauce in the au gratin mix; mix well.
• Add potato slices, onion, jalapeno pepper and cooked chorizo to the liquid.
• Add eggs and stir thoroughly.
• Pour over the tortilla pieces and spread evenly.
• Loosely cover with foil and bake for 30 minutes.
• Remove foil and bake an additional five minutes.
• Remove from oven and let sit for ten minutes before serving.
• Serve with salsa or pico de gallo.

MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray a 9" by 13" baking pan with nonstick cooking spray.
• Place the bread cubes in a single layer in the bottom of the pan.
• Whisk the eggs, milk, ground mustard, salt, and black pepper together, set aside.
• In a skillet, brown the chorizo and ground turkey until cooked through then add the onion and bell peppers and saute until tender. Add garlic and saute a minute more and then add spinach and cook just until spinach wilts.
• Layer half of the meat and veggie mixture over the bread, then half of the egg mixture, then half of the cheeses.
• Repeat the layers once more until all ingredients have been used.
• Cover and bake at 350 degrees for 35-45 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top.
• Enjoy!