Mexican Breakfast Casserole Recipe

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You can eat this Mexican Breakfast Casserole for breakfast, lunch, or even dinner for breakfast.

INGREDIENT

– 6 poblano chile peppers (they are called pasillas at my grocery store. Thank goodness for smart phones) – 1 t. butter – 1 1/2 lbs. chorizo, removed from casing – 1 C chopped onion – 1/2 C chopped red bell pepper – 4 t minced garlic – 4 t chile powder – 7 - 8 corn tortillas, cut into quarter – 10 large egg – 3 C half and half – 1/2 t Tabasco – 1/2 t salt – 1/2 t black pepper – 1/2 C chopped green onion top – 1/4 C chopped cilantro plus some for garnish – 1 1/2 C grated pepper jack – 1 1/2 C grated cheddar – Sour cream for garnish – Tapatio or other picante sauce for garnish

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INSTRUCTION

Blacken poblanos on foil-lined baking sheets. Rest them in a plastic or paper bag for 15 minutes after blackening. Remove chilies' stems and seeds by peeling and cutting.

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Step 1

Butter or spray a 9x13 pan. Chilis line the baking dish bottom. Break chorizo in a big skillet. Stir bell peppers and onions for 4 minutes. Mix garlic and chili powder and sauté another minute. Set aside.

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Step 2

Mix eggs, half-and-half, Tabasco, salt, and black pepper. Mix cheeses, green onions, and cilantro. Cover 1/3 of poblanos baking dish with chorizo. Quarter tortillas to cover meat. 

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Step 3

Stop worrying about gaps. Spread 1/3 cheese mixture on tortillas. Do it twice more. Cover everything in eggs. Cover and chill overnight.

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Step 4

Bake uncovered at 350 F for 1 hour 15 minutes or until a knife inserted comes out clean. Relax 10 minutes. Mix in sour cream, hot sauce, and cilantro.

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Step 5

Nutrition

– Calories: 499.66 – Fat (grams): 36.28 – Sat. Fat (grams): 15.47 – Carbs (grams): 15.22 – Fiber (grams): 2.45 – Net carbs: 12.77 – Sugar (grams): 3.73 – Protein (grams): 27.84 – Sodium (milligrams): 1141.80 – Cholesterol (grams): A234.16

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