Ask A Chef: Best Breakfast Casserole Recipes

Anepalco's Café is a Mexican restaurant that is anything but typical. The menu also features French dishes, as well as dishes that are a combination of both French and Mexican dishes. It has two locations in Orange - on Main Street and on Chapman Avenue. Chef Daniel Godinez provides two breakfast casserole recipes that you may want to make regularly.

Daniel Godinez studied at the Instituto Mexico de Artes Culinarias and moved to the United States 15 years ago. He previously worked at Stonehill Tavern in Dana Point before opening Anepalco's in 2008. He prides himself on making food from his native Mexico with a twist to make it different from other Mexican restaurants. Later this year, he will open El Mercado - focusing on regional Mexican cuisine - in downtown Santa Ana.

Horchata French Toast
15 servings

Ingredients:

• Brioche Pullman (sliced 1" to 1-1/4" thick)
• Eggs (enough for dredging all the bread) 
• Milk (enough for dredging all the bread)
• Vanilla bean
• Horchata sauce 
• Rompope syrup
• Fresh strawberries
• Toasted coconut
• Powdered sugar (for dusting)

For the Horchata sauce:

• 1 cup jasmine rice
• 1 tsp cinnamon
• 1 vanilla bean
• 1/2 cup sugar
• 1/4 cup rompope (Mexican eggnog)
• 1/2 cup condensed milk
• 1/2 cup evaporated milk
• 1/2 cup toasted almonds
• 2 cups milk

Instructions:

1. Soak the rice in water for a couple hours.
2. When the rice is soft, discard the water.
3. Mix all of the syrup ingredients in a blender and strain.
4. Place in the refrigerator until ready to use.

For the rompope syrup:

• 3 cups heavy cream
• 3 cups milk
• 3 eggs
• Vanilla bean
• 1 cup rompope

Instructions:

1. Blend all of the ingredients for the rompope syrup in a blender.
2. Soak each slice of bread in a mixture of egg, milk and vanilla bean.
3. Grill each slice of bread on each side.
4. Pour the syrup and Horchata sauce over the toasted bread and serve.

Related: Orange County's Best Waffles

Huevos Rancheros
10 servings

Ingredients:

• 10 Roma tomatoes
• 2 red onions
• 4 garlic cloves
• 1 poblano chile
• 3 jalapenos
• 1 bunch cilantro
• 1/2 bunch parsley
• Sea salt
• Black beans
• Eggs
• Corn tortillas
• Cotija cheese
• Sour cream
• Avocado mousse
• Pico de gallo

For the red sauce:

1. Roast the tomatoes, onions, garlic, poblano chile and jalapenos approximately 40 minutes at 350 degrees F.
2. Place all of the ingredients in a blender with the cilantro, parsley and a gallon of water.
3. Add the salt to taste after blending.

For the black beans:

• 1-1/2 cups black beans
• 1 bunch epazote
• 1/2 red onion
• 2 garlic cloves
• Sea salt to taste
• 2 liters water

To serve:

1. Place all six ingredients in a large stock pot and cook over low heat for four hours.
2. Sauté corn tortillas in the red sauce for about four minutes.
3. Place the sauteed tortillas on a plate.
4. Top with black beans and Cotija cheese.
5. Add eggs on top (over easy is recommended)
6. Garnish with avocado mousse, sour cream, and pico de gallo.

Related: Best Breakfast Spots In Orange County