Mexican Breakfast Casserole
This may be my new favorite breakfast casserole without potatoes. Allow time to make the day before.
Green chiles, whole
1-1/2 Mexican chorizo, or other spicy sausage, with casings removed and crumbled
1 cup yellow onions, chopped
1/2 cup red bell pepper, chopped
4 tsp minced garlic
4 tsp chili powder
5-6 corn tortillas, quartered
10-12 large eggs
3 cups half-and-half
1/2 tsp red pepper sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
1-1/2 cups pepper jack cheese, grated
1-1/2 cups medium cheddar cheese, grated
Sour cream (optional)
Picante sauce (optional)
Avocado, sliced (optional)
Tomato, diced (optional)
Butter 9x13-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, cook and stir for about four minutes. Add the garlic and chili powder, cook for one minute. Remove from the heat.
In a large bowl, whisk the eggs and half-and-half with hot sauce, salt and black pepper.
In another bowl, combine the green onions, cilantro and cheeses, 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 six hours, or overnight.
Preheat the oven to 350 degrees.
Bake until bubbly and golden brown, and knife inserted comes out clean, about 70-85 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream, picante sauce diced tomato and avocado slices.