Recipes

Bacon 'n Egg Green Chile Pudding

12 slices cooked or baked Hormal Black Label Bacon; 1 link 5", Silva's fully cooked Linguica sausage, sliced; 10 slices bread, lightly toasted and buttered, ends off; 4 cans diced green chiles; 12 1/4" slices Pepper Jack Cheese; 1 diced onion; 2 cloves diced garlic; 1 diced large tomatoe; 1 cup chopped mushrooms; 10 raw eggs, 1 cup cream; 3/4 cup Salsa, drained well (your choice), salt and peper to taste; 1/2 cup Shredded Cheddar cheese for sprinkling.

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Cook Bacon in pan or 400 degree oven til crispy and whole; cook sausage til just carmelized- set aside; saute onions, garlic, mushrooms, tomatoes- set aside;
In 9 x 10" pan, sprayed, 1 layer of bread on bottom of pan overlapping if necessary; add in layers, 1/2 of bacon strips and sausage slices; add 5 slices of cheese; add green chiles; add 1/2 of onion mixture.
Continue with another layer of above.
Whip 10 eggs with cream salt an pepper; pour over all.
Bake in 350 degree oven for 1 hour uncovered; after that hour, spoon well-drained salsa in 1 column down length of dish; sprinkle cheese on either side of the salsa column, and bake til cheese is golden, and no more steam is escaping.
Let rest for 10 minutes before cutting.
Enjoy!!

Yield: 8 servings
Prep Time: 30 hr 0 mins
Cook Time: 1 hr 0 mins
Ready In: 1 hr 0 mins
   
Category: Breakfast
Main Ingredient: Eggs
Cooking Method: Baking
Nationality: United States
Occasion: Easter
Special Diet: One Pot Meal
   

Chef's Note & Story

I love Chile Rellenos, but was already notliking deep-fried dishes. And once when pressed for time, began making this dish as a casserole and has always been well-accepted. It can be varied; leave out the bread, add more veggies, less eggs, less cheese or 20% less fat cheeses; non-fat milk, use sauteed chicken, add spinach, black beens, even corn tortillas betwen layers, etc.; can be baked in pie pans. Enjoy!