MEXICAN BREAKFAST CASSEROLE
Steps:
- Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
- Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
- In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and 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.
- In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
- 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 the oven to 350 degrees F.
- 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. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.
EMERIL'S FAVORITE CHOUCROUTE CASSEROLE
Provided by Emeril Lagasse
Categories main-dish
Time 3h25m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine; don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the pancetta. Cook for 5 minutes; don't let the pancetta brown. Add the onions and continue to cook until they are soft but not browned, about 8 to 10 minutes. Transfer the bacon-onion mixture to a 3 1/2 or 4-quart non-reactive casserole or ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, for 2 hours.
- Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside.
- Place the new potatoes in a saucepan and add water to cover. Bring to a boil, reduce the heat to a simmer, and cook until the potatoes are just tender, about 15 minutes. (This will depend on the size of your potatoes.) Drain and set aside.
- When the sauerkraut and ham hocks have baked for 2 hours and the hocks are tender, remove the casserole from the oven. Place the sausages and potatoes on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the potatoes are very tender and the sausages are heated through. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, some potatoes, and sauerkraut. Pass the mustard at the table.
BREAKFAST CASSEROLE
Steps:
- In a small bowl, beat the eggs until they loosen up. Add the half and half, and green onions. Mix well, highly season with salt and pepper and set aside.
- Butter a 12 by 10-inch baking pan. Line the pan with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.
- Preheat oven to 350 degrees. Cook covered for 25 to 30 minutes or until the egg mixture is set.
EMERIL'S MEXICAN BREAKFAST CASSEROLE
Hearty, spicy, and full of flavor. Great for prepping a meal in advance. Not great for the rear, sadly. Saving here because I constantly lose the printed recipe!
Provided by annmarie
Categories Breakfast
Time 2h10m
Yield 1 casserole, 10 serving(s)
Number Of Ingredients 19
Steps:
- Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
- Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
- In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and 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.
- In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
- 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 grated 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 the oven to 350 degrees F.
- 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. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.
Nutrition Facts : Calories 664.9, Fat 51.1, SaturatedFat 23.7, Cholesterol 332.1, Sodium 1273.7, Carbohydrate 16.5, Fiber 2.1, Sugar 3.4, Protein 35
More about "emerils breakfast casserole recipes"
CHRISTMAS MORNING BREAKFAST BAKE | EMERILS.COM
Web Pour the egg mixture into baking dish and gently submerge the bread. Cover and refrigerate for two hours or overnight. Preheat the oven to 400 degrees F. Bake the casserole uncovered until puffed, golden brown, …
From emerils.com
From emerils.com
ONE STOP BREAKFAST CASSEROLE | EMERILS.COM
Web 8 ounces breakfast sausage or bulk sausage, casing removed; 2 large shallots, minced (about 1/3 cup) 1 tablespoon butter; 12 to 16 1/2-inch-thick slices of day-old French bread (toast lightly if fresh)
From emerils.com
From emerils.com
RECIPE: EMERIL'S BREAKFAST CASSEROLE - ABC NEWS
Web 2007-03-09 Remove the casserole from the refrigerator and allow to come to room temperature for about 20 minutes. Position rack in center of oven and preheat the oven …
From abcnews.go.com
Estimated Reading Time 2 mins
From abcnews.go.com
Estimated Reading Time 2 mins
EMERILS BREAKFAST CASSEROLE RECIPE | SPARKRECIPES
Web Directions. 1.) in small bowl, beat eggs, add half and half, green onions and highly season with salt and pepper. 2.) butter a 12x10" pan line the pan with bread and sprinkle the …
From recipes.sparkpeople.com
Servings 6Calories 514 per serving
From recipes.sparkpeople.com
Servings 6Calories 514 per serving
ONE-STOP BREAKFAST CASSEROLE RECIPE | EAT YOUR BOOKS
Web Save this One-stop breakfast casserole recipe and more from Emeril's There's A Chef In My Family!: Recipes To Get Everybody Cooking to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
MEXICAN BREAKFAST CASSEROLE | EMERILS.COM
Web Spread the poblanos in a flat layer across the bottom of the dish. In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the …
From emerils.com
From emerils.com
MEXICAN BREAKFAST CASSEROLE | EMERILS.COM
Web Peel the peppers, split in half lengthwise, and remove the seeds and the stems. Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish. In …
From emerils.com
From emerils.com
EMERIL'S CHRISTMAS MORNING BREAKFAST BAKE | RECIPE
Web Remove the pan from heat. In a medium bowl, whisk eggs, half-and-half, the remaining ¾ teaspoon salt, pepper, and nutmeg until combined. Butter a 3-quart baking dish with the …
From rachaelrayshow.com
From rachaelrayshow.com
EMERIL'S 11 BEST BREAKFAST RECIPES - ABC NEWS
Web 2013-04-17 quicklist:10category: title: Croque Madame on Croissanturl: 15961307text: A buttery crisp croissant houses bacon, a cheesy bechamel sauce and a fried egg, for the …
From abcnews.go.com
From abcnews.go.com
BREAKFAST | EMERILS.COM
Web Christmas Morning Breakfast Bake. Make Christmas morning a breeze by prepping this casserole the day before and then popping it in the oven as soon as you wake up! Merry …
From emerils.com
From emerils.com
CREOLE BREAKFAST BREAD PUDDING | EMERILS.COM
Web Add the white wine and reduce slightly, stirring, about 1 minute over high heat. Remove from the heat. Place the bread in a large mixing bowl. Add the milk and cream and stir well. …
From emerils.com
From emerils.com
SAVORY BREAKFAST CASSEROLE (EMERIL LAGASSE) RECIPE - COOKBOOK …
Web Let cool. In a medium skillet, melt remaining butter over med high heat. Add ham and cook stirring for 3 min. Remove and let cool. Add the sausage and cook til browned 5-6 min. …
From cookbookcreate.com
From cookbookcreate.com
EMERIL BREAKFAST CASSEROLE RECIPES ALL YOU NEED IS FOOD
Web Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish. In a large skillet, cook the sausage over medium-high heat, stirring to break up the …
From stevehacks.com
From stevehacks.com
You'll also love