This is one dish I have actually edited to make it vegetarian.

Now stop. It's not actually that crazy. I have made it meat-lovers like the original recipe, but surprisingly, I like the vegetarian option better. The question is all about the chorizo. I may be one of the largest fans of chorizo, but let's be honest. It's greasy. Delicious, but greasy. And this casserole looks less appetizing if it's greasy. So one time I substituted tofu chorizo and lo and behold, it was perfect. You have the flavor, no grease and it's even healthier. So don't be shy. Invite your favorite vegetarian over for brunch!

Also beware: this takes quite a bit of time and effort, but it is definitely worth it. And there are a lot of dishes. I hope you have a dishwasher. Or a maid. Or someone you can guilt into washing the dishes since you fed them.

So the good thing is that since you prepare this the night before, the work isn't all that much. And the morning you want to eat it you literally only have to throw it in the oven and set a timer. Couldn't be simpler. Plus it involves open flame and lots of cheese. What's not to love?

Put on an apron. Trust me, you will want one.

Let's start with some fire. Wash the poblano peppers and turn on the burners. Roast over open gas flame until all sides are blackened and popping. When all have been roasted, put in a plastic bag and let rest for 10-15 minutes until they are cool enough to handle. The skin should slide right off and it should be easy to remove the stems and seeds. Then layer on the bottom of a 9"x13" dish sprayed with cooking spray.

Chop up onions and red peppers. Heat a large skillet over medium-high heat and, cook the tofu, onions and red bell peppers until browned. Throw in the garlic and chili powder and continue to cook for 1 minute. Set aside.

In a large bowl, whisk together the eggs, half & half, hot sauce, salt and cracked pepper.

Cut the tortillas into quarters, set aside. Chop scallions and cilantro.

In a smaller bowl, combine green onions, cilantro, shredded cheese.
Sample just to make sure it's as delicious as it looks. It will be...

Layer 1/3 of the sausage mixture over the chiles in the baking dish. Top with 1/3 of the tortillas and 1/3 of the cheese mixture. Repeat until all ingredients are used, ending with cheese on top.

Pour egg mixture over the casserole, making sure not to spill. It will be very, very full so be prepared. If your dish has a cover you are lucky, if not cover with plastic wrap and refrigerate overnight.

The next morning you are ready for some deliciousness! Preheat the oven to 350 F. Bake for 70-75 minutes or until golden and bubbly. The smell alone will wake up all of your guests. Give them coffee (or a mimosa) and sit them down at the table. Cut the casserole into 12 pieces and serve.

Devour.

Mexican Breakfast Casserole

By Emeril Lagasse

Ingredients

• 6 poblano chile peppers
• 24 ounces soy chorizo, removed from casing
• 1 small yellow onion
• 1 red bell pepper
• 3 cloves garlic, minced
• 4 teaspoons chili powder
• 15 corn tortillas, 5 inch, quartered
• 10 eggs
• 1 cup half and half
• 2 cups milk
• hot sauce to taste
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked pepper
• 1 bunch scallions, chopped
• 1/4 cup cilantro, chopped
• 1 1/2 cups grated pepper jack cheese
• 1 1/2 cups grated cheddar cheese

Instructions

1. Roast poblano peppers over open gas flame, turning frequently until all sides are blackened; about 7-10 minutes. Place peppers in plastic bag and let rest 15 minutes until cool. Peel the peppers, split in half and remove seeds and stem.
2. Use cooking spray to coat the inside of a 9" x 13 " baking dish. Spread the prepared poblano peppers in the bottom.
3. In a large skillet, cook the tofu, onions and red bell peppers over medium heat until browned, approx 5 minutes. Add the garlic and chili powder and continue to cook for 1 minute. Remove from heat.
4. In a large bowl, whisk together the eggs, half & half, hot sauce, salt and cracked pepper.
5. In a smaller bowl, combine green onions, cilantro, shredded cheese and toss gently.
6. Layer 1/3 of the sausage mixture over the chiles in the baking dish. Top with 1/3 of the tortillas and 1/3 of the cheese mixture. Repeat until all ingredients are used, ending with cheese on top.
7. Pour egg mixture over the casserole, making sure not to spill. Rest overnight in the refrigerator, covered.
8. Preheat the oven to 350 degrees F. Bake for 70-75 minutes or until golden and bubbly and a knife inserted comes out clean. Let cool for 10 minutes before serving.

Yield: 12 servings