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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 185.7
  • Total Fat: 8.4 g
  • Cholesterol: 123.5 mg
  • Sodium: 512.0 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 2.4 g
  • Protein: 14.2 g

View full nutritional breakdown of Mexican Breakfast Casserole from Emeril calories by ingredient
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Mexican Breakfast Casserole from Emeril

Submitted by: TIAGAYEPFA

Introduction

This is SO good for breakfast or brunch, and can be refrigerated and used for great leftovers. Got the recipe from Food Network, just altered a few things to make it lower in fat and calories. This is SO good for breakfast or brunch, and can be refrigerated and used for great leftovers. Got the recipe from Food Network, just altered a few things to make it lower in fat and calories.
Number of Servings: 16

Ingredients

    6 poblano chile peppers, about 1 1/2 pounds
    1 12oz bag of Boca Meatless Crumbles
    1 cup chopped yellow onions
    1/2 cup chopped red bell peppers
    4 teaspoons minced garlic
    4 teaspoons chili powder
    5 corn tortillas, quartered
    8 large eggs
    2 egg whites
    3 cups Fat Free half-and-half
    1/2 teaspoon hot red pepper sauce
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/2 cup chopped green onions, green tops only
    1/4 cup chopped fresh cilantro
    3 cups Shredded Kraft 2% cheddar cheese
    1 Can diced green chilis
    Spray Oil
    Sour Cream, garnish
    Picante Sauce (store bought), garnish

Directions

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.

Spray oil in a deep 9 by 13-inch baking dish. Spread the poblano chiles in a flat layer across the bottom of the dish.

In a large skillet, cook the boca meatless crumbles over medium heat to warm through for 2 minutes. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic, green chilis 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, 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 low fat or fat free sour cream and picante sauce (not included in nutrition info since optional).


Number of Servings: 16

Recipe submitted by SparkPeople user TIAGAYEPFA.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I had to make it with flour tortillas and ground turkey since the store didn't have corn tortillas or veggie ground. Big hit at brunch, would definately make again! - 1/30/11

    Reply from TIAGAYEPFA (1/30/11)
    I've found a wonderful product called Soyrizo, which is a soy based version of a mexican sausage called Chorizo. It's got some spice to it, and I would definitely use it the next time I made this!


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  • Great recipe, very flavorful. - 6/21/10

    Reply from TIAGAYEPFA (6/21/10)
    Glad you liked it!


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