Mexican Breakfast Cassserole

• Meat

  • 1 lb Italian or mexican sausage

• Produce

  • 1/2 cup Poblano
  • 1 cup Yellow onions

• Refrigerated

  • 10 Eggs, large

• Condiments

  • 1/2 tsp Red pepper sauce, hot

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 2 7 oz cans Chile peppers, roasted
  • 4 tsp Chili powder
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 5 Corn tortillas

• Dairy

  • 1 Condiments such as sour cream
  • 3 cups Half and half
  • 3 cups Mexican style cheese, grated

Found on laughingspatula.com

Description

Directions

• Cover a 9 by 13-inch baking dish with non stick spray, set aside.
• In a large skillet, cook the sausage, onion and chopped pepper over medium-high heat, stirring to break up the meat, until browned. Add chili powder, and cook, stirring, for 1 minute. Remove from the heat.
• In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
• Layer 1/3 of the roasted chilies on the bottom of the baking pan.
• 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 6 hours, or overnight.
• Preheat oven to 350 degrees.
• Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Top with additional cheese if desired. Remove from the oven and let rest 10 minutes before serving.