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Southwestern Breakfast Casserole

Adapted from Emeril Lagasse, but changed quite a bit!
This is the perfect tailgating casserole, or hearty breakfast, or gathering of friends after church. I made it for one, if not two, of my children's christening brunches. Great for Thanksgiving or Christmas morning as well as it's a make-ahead dish.
4.67 from 3 votes
Prep Time 40 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 55 mins
Course Breakfast
Cuisine Southwestern
Servings 10


  • 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.
  • ENJOY!!!


Feel free to substitute roasted red bell peppers, which you can buy in a jar, to make this recipe faster to prep!
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