Ingredients
-
6
-
1
-
1 1/2
-
1
-
1/2
-
4
-
4
-
5
-
10
-
3
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
Directions
Mexican Breakfast Casserole, Overnight ease Don’t let the multitude of ingredients frighten you! This is an old Emeril recipe Cooking time includes refrigerator time , Overnight ease Don’t let the multitude of ingredients frighten you! This is an old Emeril recipe Cooking time includes refrigerator time
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Steps
|
1
Done
|
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.) |
|
2
Done
|
Place the Blackened Peppers in a Plastic or Paper Bag, and Let Rest Until Cool Enough to Handle, About 15 Minutes. |
|
3
Done
|
Peel the Peppers, Split in Half Lengthwise, and Remove the Seeds and the Stems. |
|
4
Done
|
Butter a 9 by 13-Inch Baking Dish. |
|
5
Done
|
Spread the Chiles in a Flat Layer Across the Bottom of the Dish. |
|
6
Done
|
in a Large Skillet, Cook the Sausage Over Medium-High Heat, Stirring to Break Up the Meat, Until Browned. |
|
7
Done
|
Add the Onions and Bell Peppers, and Cook, Stirring, For 4 Minutes. |
|
8
Done
|
Add the Garlic and Chili Powder, and Cook, Stirring, For 1 Minute. |
|
9
Done
|
Remove from the Heat. |
|
10
Done
|
in a Large Bowl, Whisk the Eggs and Half-and-Half With the Hot Sauce, Salt and Black Pepper. |
|
11
Done
|
in Another Bowl, Combine the Green Onions, Cilantro, Jack, and Cheddar, and Mix Well. |
|
12
Done
|
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. |
|
13
Done
|
Repeat Layering, Ending With a Cheese Layer. |
|
14
Done
|
Pour the Egg Mixture Over the Ingredients. |
|
15
Done
|
Let Rest, Covered, in the Refrigerator For at Least 6 Hours, or Overnight. |
