New Mexican Breakfast Casserole Recipes

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.

Steps:

• In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper. Pour into a greased 13x9-in. baking dish. Sprinkle with the remaining Monterey Jack cheese., Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

Steps:

• In an 8-in. square baking dish coated with cooking spray, combine the bread cubes, ham, chilies and red pepper. , In a small bowl, whisk the egg substitute, milk, onion powder, cumin, mustard and cayenne. Pour over bread mixture; sprinkle with paprika. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

Steps:

• Fry sausage until browned and almost cooked through. Add scallion bottoms along with 1/3 of the green tops and cook until meat is thoroughly cooked and turn off heat. Add chilies and mix well.
• Spray a 9X13 inch-baking dish with cooking spray. Place the bread slices into the dish to cover bottom and pour sausage mixture evenly over bread. Spread cheese evenly over sausage and sprinkle reserved diced green scallion tops and tomato over cheese.
• In a separate bowl, beat eggs and add half-and-half and pour over casserole. Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350 degrees and bake casserole for 35 minutes. Cover with aluminum foil and continue to bake another 15 minutes. Remove from oven and let stand for 5 minutes before serving.
• Prep time does not include overnight resting period.