Mexican Breakfast Casserole

January 1, 2009 · 11 comments

in cooking at Home, recipes

In my post on the 29th I mentioned having people over today for the “hangover party” with some breakfast casserole, and we did indeed go that route. I made two casseroles, the Mexican version (the recipe I posted), as well as a more traditional version with sage and cinnamon. I also made sticky buns which was a treat I haven’t had in a long time. 

It has been quite nice doing nothing today and this food really hit the spot. The Mexican version turned out better than I remembered. Now my belly is full and I’m still in my pajamas as of 5PM and though I feel a bit guilty, there’s nothing that can be done now but bask in it and watch the Rose Bowl. 

Oh and Georgia Tech sucked last night. Sucked bad. 

I took some photos of the prep of the Mexican version. It’s a little more involved than some other breakfast casseroles, but it was worth it. The poblanos give it some good kick. 

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Greased up poblanos ready for 25 minutes of roasting at 400. 

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Chorizo sausage. Cooking it made the house smell like meat for half the day. 

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Before they go in the paper bag so I can peel the skin off. 

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Meat + peppers + onion + garlic. Crowded pan. I drained the grease off a bit with paper towels. There was way too much of it. 

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First layer poblanos. 

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Egg + half/half + green onion + cilantro + cheese

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Starting the layering process. 

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Almost done. You can see the tortillas layered in there. 

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Ready to go in the fridge and hang out overnight, all done so I can just pop it in the oven for 1 hour the next morning. 

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All done. I should have got a photo of an individual slice because that looked even better. It went well. Try it out.

  • Melanie

    OMG! This looks amazing and just what I need for a Derby brunch this Saturday! Is it possible to send the basic recipe? I can pretty much guess but would like to be sure of the amounts. Your pictures are so cool as a “how to” and see how it will look. Thanks!

    Mel

  • Sheila Kaldis

    I would love to have this recipe also. It looks awesome!

    Thanks.

  • susan

    this looks delicious! please send recipe.

  • Ken

    Looking for a good Mexican breakfast recipe for a class breakfast. I’m a Mexican food fanatic. This recipe looks like one that the class would enjoy. Please sent.

  • Jimmy

    UPDATE – The recipe can be found in this post:

    http://www.eatitatlanta.com/2008/12/29/new-years-atlanta/

  • Stephanie

    How do you get the skins off the Poblanos?

  • Shelley Warren

    This looks amazing!!  Could you please post a recipe?

  • http://www.eatitatlanta.com jimmy

    Here’s the recipe! http://www.foodnetwork.com/recipes/emeril-lagasse/mexican-breakfast-casserole-recipe/index.html

    I didn’t know where it came from for a long time, but a reader emailed me. 

  • Pingback: New Year’s / Mexican Breakfast Casserole Redux | Eat It, Atlanta()

  • monica

    how many eggs….wheres’s the ingredient amounts??…..would love to try this

  • http://www.eatitatlanta.com jimmy

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