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Brianne’s Mexican Breakfast Casserole Recipe

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This recipe for Brianne’s Mexican Breakfast Casserole, by , is from The Young Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brianne Young


6 poblano peppers, about 1½ pounds
1 tsp unsalted butter
1½ pounds chorizo or other hot sausage, removed from casing and crumbled
1 cup chopped yellow onion
½ cup chopped red bell pepper
4 tsp minced garlic
4 tsp chili powder
5 corn tortillas quartered
10 large eggs
3 cups half and half
½ tsp red pepper hot sauce
½ tsp fresh ground black pepper
½ tsp salt
½ cup chopped green onions, green tops only
¼ cup chopped fresh cilantro
1½ cups pepper jack cheese grated
1½ cups cheddar grated
Sour cream for garnish
Picante sauce for garnish

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are chard black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler or on top of the 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 stems. Butter a 9 x 13“ baking dish. Spread the peppers 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 about four minutes. Add the garlic and chili powder, and cook, stirring for one minute. Remove from heat. In a large bowl whisk the eggs and half and half with the hot sauce, salt and black pepper. In another bowl, combine green onions, cilantro, jack and cheddar and mix well.

Spoon 1/3 of the sausage mixture over the chilies 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 six hours, or overnight.

Preheat the oven to 350º. Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about one hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.

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