Emerils Breakfast Casserole Recipes

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.

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 TATER TOTS 'N CHEESE BAKE

Steps:

• Preheat the oven to 350 degrees.
• Grease a 9 by 9 by 2-inch square baking dish with the butter.
• In a mixing bowl, whisk the eggs and milk together.
• Season the mixture with salt and pepper.
• Add 1 cup of the yellow cheddar cheese, 1 cup of the white cheddar cheese, the ham and the tater tots.
• Mix the mixture thoroughly.
• Pour the mixture into the prepared pan and sprinkle the top with the remaining cheese.
• Place in the oven and bake for 40 to 45 minutes or until the top is golden brown.

EMERIL'S POTATO CASSEROLE

Steps:

• Make sure the oven rack is in the center position and preheat the oven to 425ºF.
• Place the potato nuggets in a 9 by 13-inch casserole dish and bake for 15 minutes. Using oven mitts or pot holders, carefully remove the dish from the oven and turn the Tater Tots with tongs. Return the dish to the oven and bake until crisp, about another 15 minutes. Using the mitts or pot holders, remove the dish from the oven.
• Reduce the oven temperature to 375ºF.
• In a medium, heavy saucepan, melt the butter over medium heat.
• Add the onion, salt, and pepper, and cook until soft, about 4 minutes, stirring occasionally with a large wooden spoon.
• Incorporate the ham and cook, stirring, for 2 minutes.
• Add the flour and cook, stirring constantly, for 2 minutes.
• Pour in the milk and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, for 2 minutes, or until thickened.
• Using the mitts or pot holders, remove the saucepan from the heat and add 2 cups of the cheese. Stir until thoroughly combined.
• Pour the milk mixture over the Tater Tots and sprinkle with the remaining 1 cup of cheese.
• Bake in the oven until bubbly and golden brown, about 35 minutes.
• Using the mitts or pot holders, remove from the oven and let rest for 5 minutes before serving.

EMERIL'S 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 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.