Mexican Breakfast Casserole

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This is such a good recipe...especially for people who like spicy food. If I make again, there would need to be some modifications...
1 more tortillas for layering between
2 more peppers on the bottom
3 couldn't find chorizo so I used spicy sausage

It was a big hit! Will make again!

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Very good... needed more chilies and tortillas for layering.

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Just made this for christmas brunch. So amazing used an all beef chorizo and halfed the recipe. So good. Making it a Christmas tradition.

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I am my worst enemy when it comes to following recipes. This was a hit with everyone today, however I would needs to suggest a modification. When he calls for layering the number of poblano's won't fit the bill, neither would the standard 5 tortillas. I would go with 8-9 poblano's if you really want to cover the bottom and then have another layer after the first. Maybe you were suppose to only have it on the bottom layer? I couldn't decide. Definitely agree with another suggestion that there is no need for the chili, proper chorizo has plenty of spice. Living in Texas we have the luxury of being able to obtain it. Will make again!

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I made this for a work party, and I had a ton of people asking for the recipe afterwards!

I did make a few modifications: substituted jalapenos for pablanos (because I had jalapenos, regular sausage for spicy sausage (didn't want to make it too spicy for my work friends,
jalapeno tortillas for corn tortillas (because I don't like corn tortillas,
and milk for half and half.

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I made this for the morning after Christmas at a family gathering. It got rave reviews all around, even from my neice who doesn't ordinarily like chorizo or spicey. The grown up kids were arguing about who was going to get the leftovers. It's kind of a pain to make (not bad, but with the holidays there's so much going on but well worth the effort. Now I'm 'expected' to provide it whenever we do a holiday that involves breakfast/brunch.

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This was terrific! It definitely will go in the hit-parade of egg bakes/breakfast casseroles.

I made a few modifications. Having grown up in Mexico City, I have definite ideas about Mexican flavors and find that American cooks end up with "too many notes" in their Mexican-inspired dishes. With that in mind, I omitted the chili powder (I never ate this in Mexico except sprinkled over fresh, raw vegetables and the hot sauce. Did not miss it at all. I also used half the recommended amount of chorizo as I buy authentic Mexican chorizo and it is extremely flavorful and really intended as more of a garnish. I also used evaporated milk instead of half-and-half, which worked out fine and saved some fat in the dish. That, plus reducing the chorizo and draining it really well, were my attempts to make it a little more healthy. Again, in favor of more simple flavors, I used a Mexican quesadilla cheese instead of the jack/cheddar combo. It was delicious!

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This was awesome! Everyone at the table loved it! It takes a little time to prep the ingredients and put it together but it is definitely worth it.

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omg, sooooo tasty and delicious. If you are considering this recipe, go for it!

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We had this today for the first time as the centerpiece of our New Year's Eve family brunch. It was a huge hit, absolutely delicious and easy to make. I assume that roasting the poblanos is why it's considered intermediate, but that's not really a big deal.

We made the recipe as directed except for not including the bell peppers.

Also, in the middle of the recipe is the direction to refrigerate for 6 HOURS or overnight. This was a surprise because of a typo in the overview that says inactive time 6 MINUTES.

With hungry guests waiting, we skipped the resting period and it still turned out great. Can't imagine it could be much/any better soaking for 6 hours.