Spicy Breakfast Bake Recipe

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Spicy Breakfast Bake
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Ingredients
20
Count
Nutrition
622
Calories
Total time
480
Minutes
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Ingredients:

Directions:

  1. Note: Recipe must be refrigerated at least six hours before baking.
  2. Makes about 10 servings Preheat the oven to 350 F.
  3. 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.
  4. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in bowl and cover with plastic wrap.
  5. Let rest until cool enough to handle, about 15 minutes.
  6. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
  7. Grease a 9 x 13-inch baking dish with the 1 teaspoon of butter.
  8. Spread the chilis in a flat layer across the bottom of the dish.
  9. In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned.
  10. Add the onions and bell peppers, and cook, stirring, for 4 minutes.
  11. Add the garlic and chili powder, and cook, stirring, for 1 minute.
  12. Remove from the heat.
  13. In a separate skillet, heat 1 teaspoon of the vegetable oil over medium-high heat.
  14. Add one tortilla and cook until softened, about 30 seconds per side.
  15. Remove from the pan and cut into quarters.
  16. Repeat with the remaining oil and tortillas.
  17. Combine the eggs, half-and-half, hot sauce, salt, and black pepper in a large bowl.
  18. Whisk to combine.
  19. Combine the green onions, cilantro, and cheeses in a medium bowl, and mix well.
  20. Spoon 1/3 of the sausage mixture over the chilis in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture.
  21. Repeat layering, ending with a cheese layer.
  22. Pour the egg mixture over the ingredients.
  23. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
  24. Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes.
  25. Remove from the oven and let rest 10 minutes before serving.
  26. Serve with salsa and sour cream, as desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 621.76 Kcal (2603 kJ)
Calories from fat 407.8 Kcal
% Daily Value*
Total Fat 45.31g 70%
Cholesterol 271.7mg 91%
Sodium 1093.38mg 46%
Potassium 516.44mg 11%
Total Carbs 27.22g 9%
Sugars 4.93g 20%
Dietary Fiber 5.37g 21%
Protein 27.28g 55%
Vitamin C 73.3mg 122%
Vitamin A 0.3mg 8%
Iron 6mg 33%
Calcium 506.1mg 51%
Amount Per 100 g
Calories 172.7 Kcal (723 kJ)
Calories from fat 113.27 Kcal
% Daily Value*
Total Fat 12.59g 70%
Cholesterol 75.47mg 91%
Sodium 303.7mg 46%
Potassium 143.45mg 11%
Total Carbs 7.56g 9%
Sugars 1.37g 20%
Dietary Fiber 1.49g 21%
Protein 7.58g 55%
Vitamin C 20.4mg 122%
Vitamin A 0.1mg 8%
Iron 1.7mg 33%
Calcium 140.6mg 51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.4
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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