Mexican Breakfast Casserole Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
540
FAT
108%
CHOL
155%
SOD
74%

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Ingredients for 10 servings

1 teaspoon unsalted butter

3 cups half-and-half

6 poblano chile peppers, about 1 1/2 pounds

1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled

1/2 teaspoon hot red pepper sauce

1/4 cup chopped fresh cilantro

1/2 teaspoon freshly ground black pepper

1/2 cup chopped green onions, green tops only

10 large eggs

1 1/2 cups grated pepper jack

Sour Cream, garnish

4 teaspoons chili powder

Picante Sauce (store bought), garnish

1 1/2 cups grated medium cheddar

1/2 teaspoon salt

1 cup chopped yellow onions

1/2 cup chopped red bell peppers

5 corn tortillas, quartered

4 teaspoons minced garlic

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