Time 55m Yield 4 servings. Number Of Ingredients 13 Steps:
In an 8-in. square baking dish coated with cooking spray, combine the bread cubes, ham, chilies and red pepper. , In a small bowl, whisk the egg substitute, milk, onion powder, cumin, mustard and cayenne. Pour over bread mixture; sprinkle with paprika. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.
Time 1h15m Yield 8 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray. Spray a small pan with cooking spray and heat over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer onions to a large bowl and mix in hash browns, ham, taco-flavored cheese, and chile peppers. Layer in the bottom of the prepared pan. Whisk eggs, milk, sour cream, and taco seasoning together in a bowl. Pour on top of the hash brown layer. Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 60 minutes; check every 5 minutes toward the end. Remove from the oven and spread Mexican cheese on top. Return to the oven and bake until cheese is melted, about 3 minutes. Let casserole stand for 5 minutes to set before serving.
Time 2h21m Yield 10 servings Number Of Ingredients 19 Steps:
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. Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish. In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic 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, jack, 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 sour cream and picante sauce.
Yield 8 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a square baking pan with cooking spray. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle. Whisk eggs and milk together in a bowl. Mix in bell peppers, onion, cilantro, salt, and pepper. Arrange croutons in the bottom of the prepared pan. Layer with chopped bacon, then pepper Jack, Cheddar, and Swiss cheeses. Pour the egg mixture over the top. Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven and let sit for 20 minutes before serving.
