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Mexican Breakfast Casserole Recipe

Mexican Breakfast Casserole

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (95)

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Average Rating:

Total Reviews: 95

Showing 61-70 of 95

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  • on May 20, 2007

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    This recipe is good, although it does take a while to make. I could not find poblanos so I used anaheim chiles which are less spicy. I also cut the chile powder in half. I used pork chorizo but next time I would use chicken chorizo and drain more of the fat off because the casserole was a little too rich. Very tasty though.

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  • on April 27, 2007

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    This was the first Emeril recipe I have tried and it was a big hit at a company breakfast.
    I toned it down a little by using regular breakfast sausage in place of the chorizo, canned chilis for the poblano peppers although I would like to try it with the roasted peppers (next time.
    A little time intensive but soooooo worth it!

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  • on February 20, 2007

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    This is the best breakfast casserole dish I know of. You can prepare most of it the night before. The flavors are WONDERFUL!

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  • on January 30, 2007

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    Man,oh, man, this is the best of the Best. I also made his Artichoke, mushroom, and spinache casserole last night cuz I didn't have enough time to let this casserole sit so I did the other; too much artichoke, put in more mushrooms,and instead of jack cheese, use swiss.It was #3.

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  • on January 18, 2007

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    I made this for a family brunch. It was excellent. Everyone loved it-children and adults. It has a little kick which I love. I can't wait to make this again!

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  • on January 03, 2007

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    It was delicious! With most of the work being done the night before it was a wonderful meal for New Year's day brunch!

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  • on November 16, 2006

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    The first time I made this was for a small breakfast meal at our church for a mens group and our wives. IT WAS A HIT!!!
    I have cooked a long time but never roasted peppers before, I was pleased at the ease at which they worked, and I enjoyed the new skill in the kitchen.
    I found the dish overall a bit too spicy for my taste, but overall the flavor and texture was excellent.

    Thank you Emeril for making it easy for me to prepare the best of foods for my best friends.

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  • on September 25, 2006

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    Made this as my dish for a club breakfast. Eveyone loved it. Will definitely make it again.

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  • on April 16, 2006

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    I made a meatless version of this dish for Easter and it was by far the hit of our brunch. I used Soyrizo instead of the chorizo, and even our most devout meat eaters couldn't tell the difference. I also used plain Monterey jack cheese, canned green chilies, and half the chili powder in order to accomodate the kids in our group. It was incredible! Also, I didn't have enough time to refrigerate the dish for 6 hours, but with only 2 hours in the fridge, it seemed to bake just fine. This is a great recipe. If you try it, you won't regret it.

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  • on April 02, 2006

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    Good dish - never any leftovers and everyone requests the recipe.

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