I like to find easy recipes that I can make on the fly. But every now and then, I will take the time for a truly satisfying, sure-to-wow recipe that requires a bit more preparation and time — especially when it can be made in advance. Today’s Southwestern Breakfast Casserole is just that kind of recipe, and the results far exceed the effort. The most laborious part of this recipe is roasting the poblano peppers and then peeling off their skins. But, honestly, it’s not that hard. And, if you leave the skins on, as I’m known to do when pressed for time, it doesn’t make that huge of a difference.
You should expect rave reviews when you serve this recipe to a crowd, or even just to your family. I’ve been making it for over 10 years and have adapted it along the way. This recipe started from an Emeril Lagasse Mexican Breakfast Casserole recipe from Food Network. But, I’ve changed it a little bit through the years to align with my family’s tastes (no bell peppers, for instance). If you want an idea of how much this recipe is loved in both its original state, and all the ways people have adapted it, check out the nearly 100 five star reviews: www.foodnetwork.com.
Southwestern Breakfast Casserole
- 1.5 - 2 pounds of poblano peppers approx 6 of the large ones, but do weigh them.
- Pat of butter to butter a 9 x 13 inch glass dish
- 1.5 pounds of chorizo either the crumbled kind, free from casing, or the link sort, cut into small pieces
- 1 cup chopped yellow onions
- 6 corn tortillas not chips, the soft kind that you make tacos out of cut into halves
- 10 large eggs or 12 regular eggs
- 3 cups half and half
- 1/2 tsp salt or Lawry's seasoning salt
- 1/4 tsp garlic powder
- 1/2 cup chopped green onion
- 1/4 cup chopped cilantro
- 2 1/2 cups shredded cheddar preferably sharp
- 1/2 cup shredded potatoes I buy the pre-shredded type, found near the dairy section
- As garnish: European-style sour cream and chunky salsa or pico de gallo.
- Place the peppers on a cookie sheet under the broiler, or directly on top of a gas or charcoal grill, for 7-10 minutes. Transfer the blackened peppers to a plastic or paper bag for about 15 minutes. This will loosen the skin. Peel the peppers and after cutting in half lengthwise remove the seeds and the stems. Cut the peppers into strips
- Butter a 9 x 13-inch glass baking dish. Spread all the cut peppers across the bottom of the dish creating the first layer for your casserole.
- Cook the sausage over medium-high heat until browned. Add the onions and stir while cooking for about 4 minutes, or until soft. Remove from heat.
- In a large bowl, whisk the eggs and half-and-half with the salt (or Lawry's) and garlic powder.
- In another bowl, mix the green onions, cilantro, and cheddar cheese.
- Spoon 1/3 of the sausage mixture over the chiles in the dish, 1/4 cup of the potatoes and top with 6 half pieces of corn tortillas, and 1/2 of the cheese mixture. Repeat the layer again. Then, pour the egg mixture over the layered ingredients in the pan. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
- Preheat the oven to 350 degrees F.
- Bake until a knife/toothpick inserted into the center comes out clean, about 70-75 minutes. Remove from the oven. Let rest 10 minutes before serving (I cover mine with aluminum foil during this rest). Serve with sour cream and picante sauce.
- Consider adding garnishes of avocado and fresh cilantro.