Ingrédients pour Emeril's Mexican Breakfast Casserole
- Poblano Chiles
- Unsalted Butter
- Chorizo Sausage
- Yellow Onion
- Red Sweet Bell Pepper
- Fresh Garlic Cloves
- 2 tsp chili powder
- Corn Tortillas
- 6 large eggs
- Half And Half
- Hot Red Pepper Sauce
- 1 tsp salt
- Fresh Ground Black Pepper
- Green Onion
- ½ cup chopped cilantro
- Monterey Jack Pepper Cheese
- Medium Cheddar
- Sour cream, to taste
- Picante sauce, to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Emeril's Mexican Breakfast Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Emeril's Mexican Breakfast Casserole
- Roast the poblano peppers: Place 4 large poblano peppers directly on an open gas flame, turning frequently with tongs until all sides are charred black (7-10 minutes).
- Cool and peel the peppers: Place the blackened peppers in a plastic bag and let cool (15 minutes). Once cool enough to handle, peel, halve lengthwise, remove seeds and stems.
- Prep the baking dish: Butter a 9x13 inch baking dish.
- Layer the chiles: Spread the roasted poblano peppers in a flat layer across the bottom of the dish.
- Cook the sausage: In a large skillet, cook 1 lb Mexican chorizo sausage over medium-high heat, stirring to break up the meat until browned.
- Sauté the vegetables: Add 1 medium onion, chopped; 1 bell pepper (any color), chopped; and cook for 4 minutes. Stir in 2 cloves garlic, minced, and 2 tsp chili powder; cook for 1 minute.
- Prepare the egg mixture: In a large bowl, whisk together 6 large eggs, 1 cup half-and-half, 1 tbsp your favorite hot sauce, 1 tsp salt, and ½ tsp black pepper.
- Prepare the cheese mixture: In another bowl, combine ½ cup chopped green onions, ½ cup chopped cilantro, 1 cup shredded Monterey Jack cheese, and 1 cup shredded cheddar cheese.
- Layer the casserole: Spoon ⅓ of the sausage mixture over the chiles. Top with ⅓ of 6 corn tortillas, cut into quarters, and ⅓ of the cheese mixture. Repeat layers twice, ending with a cheese layer.
- Pour egg mixture: Pour the egg mixture evenly over the casserole.
- Refrigerate: Cover and refrigerate for at least 6 hours, or preferably overnight.
- Bake the casserole: Preheat oven to 350°F (175°C). Bake until bubbly and golden brown, and a knife inserted into the center comes out clean (65-75 minutes).
- Rest and serve: Remove from oven and let rest for 10 minutes before serving. Serve with sour cream and your favorite picante sauce.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
13g
Fat
118g
Carbs
5g