Mexican Breakfast Casserole Recipes
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Mexican Breakfast Casserole
6 poblano chile peppers, about 1 1/2 pounds
1 teaspoon unsalted butter
1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro
1 1/2 cups grated pepper jack
1 1/2 cups grated medium cheddar
Sour Cream, garnish
Picante Sauce (store bought), garnis
- With a grill, roast the peppers until all sides are nice and charred (this should take roughly 7-8 minutes)
- Peel the peppers and cut in half lengthwise, removing the seeds and stems
- In a casserole dish, add the chiles into the bottom
- In a pan, cook the sausage until browned
- Add the onons, bell peppers, garlic, and chili powder. Cook for a few minutes and remove from heat
- In a seperate bowl, mix together the eggs, half and half, salt, pepper, and hot sauce
- In another bowl, mix together the green onions, pepper jack, cheddar, and cilantro
- Turn oven on to 350 degrees
- In the casserole dish, add the sausage mixture over the chiles
- Next layer with 1/3rd of the tortilla quarters and 1/3rd of cheese mixture. Repeat layers ending with cheese
- Pour the egg mixture over the casserole dish
- Bake for 1 hour
Mexican Breakfast Casserole
Ingredients
1 lb. ground sausage
8 eggs
1/2 lb. mushrooms, sliced
1 med. onion, chopped
5 tbsp. sour cream
1/2 c. med. salsa
8 oz. Velveeta cheese
2 c. Cheddar cheese, shredded
2 c. Mozzarella cheese, shredded
Salt and pepper to taste
- Turn oven on to 325 degrees
- In a pan, cook the sausage, onions, and mushrooms until browned. Drain
- In a seperate bowl, mix together the eggs, sour cream, salt, and pepper
- Pour egg mixture into a casserole dish
- Pour salsa and sausage mixture on top of egg mixture
- Bake for 45 minutes
Mexican Breakfast Casserole
Ingredients:
9 eggs, beaten
1 small onion, chopped
1 cup shredded cheddar cheese or monterey jack cheese
1 cup buttermilk
1 cup diced ham or bulk sausage, browned and drained
5 corn tortillas, cut into quarters
jalapeno peppers (optional)
- Turn oven on to 350 degrees
- In a casserole dish, add the tortillas to the bottom
- In a bowl, mix together the eggs, milk, cheese, ham, and onion
- Pour mixture into casserole dish
- Bake for 40 minutes
- Serve with picanté sauce, refried beans with cheese and hot flour tortillas
The mexican breakfast casserole recipe was wonderful! I followed the recipe faithfully and it turned out just perfect. I used salsa verde and as which was a great addition to the dish perfectly. If your a fan of mexican, I highly recommend trying one of the mexican breakfast casserole recipes.
For some other breakfast casserole dishes, check out our Cheesy Ham and Hash Brown Casserole, Egg and Ham Breakfast Casserole, or our Easy Breakfast Casserole. Every recipe you try has it's own unique flavors and all will be crowd pleasers.
Copyright 2011 Casserole Recipes.| Mexican Breakfast Casserole: All Right Reserved
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Also check out: Chili Recipe
