If you are a fan of make-ahead breakfasts that can be assembled the night before and feed a crowd, here is a recipe to add to your breakfast/brunch casserole arsenal!
I should also tell you that there is chorizo in this. I’ve previously declared sausage the most perfect meat, but I think chorizo takes that to a whole new level. Mexican sausage?? Yes, please!
There are also roasted poblano peppers. They are smoky and spicy and perfect. The poblanos and chorizo, along with some onions and bell pepper and garlic, are layered between corn tortillas and cheese (like making a Mexican lasagna!) and then doused in egg mixture. You can bake it right away, or refrigerate it overnight and bake it in the morning.
If you have never roasted poblanos, it is easier than it sounds! You can put them under the broiler or in the flame of a gas stove until the skins are black and blistered, then place them in a paper bag for about 10 minutes – the steam will make the skins super easy to remove (poblano skins in food – if you have never experienced this – is no bueno. You want to take those puppies off so no one feels like they’re eating molted reptile). I also highly suggest wearing gloves or using utensils to remove the skins and chop the peppers to avoid something I call “hot pepper hands” which is where your hands feel constantly spicy and no amount of soap or lotion or ibuprofen will make it better – only time.
Mexican Breakfast Casserole
A breakfast casserole featuring chorizo and roasted poblano peppers that can be assembled the night before and feed a crowd.
- 1 tablespoon extra virgin olive oil
- 12 ounces chorizo, casings removed if necessary
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 4 cloves of garlic, minced
- 3 large poblano peppers, roasted, peeled, seeded, and diced (about 1 cup) *See note
- 1 cup grated cheddar cheese
- 1 cup grated pepper jack cheese
- 10 large eggs
- 2 cups whole milk
- 12-15 corn tortillas
- Salt & pepper
- For serving: avocado, cilantro, green onions, sour cream
- Butter a 9×13″ baking dish and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chorizo, stirring frequently to break up the meat, and cook until browned – about 8 minutes. Reduce heat to medium and add the chopped onion, bell pepper, and garlic. Continue cooking for 5 minutes, stirring frequently, until onions and peppers have softened. Stir in 1/2 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and the chopped poblanos. Remove from heat and set aside.
- Combine the pepper jack and cheddar cheese in a medium bowl. Set aside.
- In a large bowl, whisk together the eggs and milk. Add 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Set aside.
- To assemble the casserole, begin with a layer of 1/3 of the corn tortillas in the bottom of the buttered baking dish. Top with 1/3 of the cheese, then a layer of 1/2 of the chorizo mixture. Continue in this order once more (1/3 of the tortillas, 1/3 of the cheese, the other half of the chorizo), then top with the remaining tortillas. Pour the egg mixture over the casserole, and top with the remaining cheese. If not baking immediately, cover and refrigerate 6 hours to overnight.
- Preheat oven to 350 degrees. Bake casserole 50 minutes – 1 hour. Rest for 10 minutes. Serve with avocado, cilantro, green onions, and sour cream.
To roast the poblanos, place under the broiler or in the flame of a gas stovetop for about 8 minutes, turning regularly, until the skin is blackened and blistered. Place in a paper bag and loosely close. Set aside for 10 minutes. Transfer the peppers to a cutting board and peel the skins off. Remove the stems and seeds, and chop.
Adapted from Emeril