Old New Mexican Breakfast Casserole Recipes

OLD NEW MEXICAN BREAKFAST CASSEROLE

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.

NEW MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
• Heat oil in a large skillet over medium heat. Add hash browns and onion; cook and stir until hash browns are crispy, about 10 minutes.
• Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into smaller pieces.
• Layer hash brown-onion mixture, bacon pieces, 1 1/2 cup Cheddar cheese, and green chile peppers in the bottom of the prepared baking pan. Crack eggs, one at a time, on top. Sprinkle remaining 1/2 cup Cheddar cheese over eggs.
• Bake in the preheated oven until eggs are firm and cheese starts to brown, 20 to 30 minutes. Serve with flour tortillas.

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.

MEXICAN-INSPIRED BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a square baking pan with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Whisk eggs and milk together in a bowl. Mix in bell peppers, onion, cilantro, salt, and pepper.
• Arrange croutons in the bottom of the prepared pan. Layer with chopped bacon, then pepper Jack, Cheddar, and Swiss cheeses. Pour the egg mixture over the top.
• Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven and let sit for 20 minutes before serving.

MEXICAN BREAKFAST CASSEROLE

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.

MEXICAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray a 9" by 13" baking pan with nonstick cooking spray.
• Place the bread cubes in a single layer in the bottom of the pan.
• Whisk the eggs, milk, ground mustard, salt, and black pepper together, set aside.
• In a skillet, brown the chorizo and ground turkey until cooked through then add the onion and bell peppers and saute until tender. Add garlic and saute a minute more and then add spinach and cook just until spinach wilts.
• Layer half of the meat and veggie mixture over the bread, then half of the egg mixture, then half of the cheeses.
• Repeat the layers once more until all ingredients have been used.
• Cover and bake at 350 degrees for 35-45 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top.
• Enjoy!