Mexican Breakfast Cassserole

Step 1

Cover a 9 by 13-inch baking dish with non stick spray, set aside.

Step 2

In a large skillet, cook the sausage, onion and chopped pepper over medium-high heat, stirring to break up the meat, until browned. Add chili powder, and cook, stirring, for 1 minute. Remove from the heat.

Step 3

In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.

Step 4

Layer 1/3 of the roasted chilies on the bottom of the baking pan.

Step 5

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.

Step 6

Preheat oven to 350 degrees.

Step 7

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. Top with additional cheese if desired. Remove from the oven and let rest 10 minutes before serving.