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Mexican Breakfast Casserole
KAREN'S KITCHEN STORIES19Ingredients
105Minutes
560Calories
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Ingredients
US|METRIC
12 SERVINGS
- 6 poblano chile peppers (they are called pasillas at my grocery store. Thank goodness for smart phones)
- 1 tsp. butter
- 1 1/2 lb. chorizo (removed from casings)
- 1 cup chopped onion
- 1/2 cup red bell peppers (chopped)
- 4 tsp. minced garlic
- 4 tsp. chile powder
- 8 corn tortillas (cut into quarters)
- 10 large eggs
- 3 cups half and half
- 1/2 tsp. Tabasco
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup onion tops (chopped green)
- 1/4 cup chopped cilantro (plus some for garnish)
- 1 1/2 cups pepper jack (grated)
- 1 1/2 cups grated cheddar
- sour cream (for garnish, optional)
- picante sauce (Tapatio or other, for garnish, optional)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat390 |
% DAILY VALUE |
Total Fat43g66% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol280mg93% |
Sodium1080mg45% |
Potassium490mg14% |
Protein29g |
Calories from Fat390 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A25% |
Vitamin C20% |
Calcium30% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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