Mexican Chorizo Breakfast Casserole

Switch up the breakfast casserole routine with this Mexican-inspired version with chorizo, charred poblanos, and cheese.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 351 Calories

Ingredients

• 8 eggs
• 1 tablespoon vegetable oil
• 2 cups milk
• salt and ground black pepper to taste
• 1 tablespoon garlic powder
• 6 slices bread
• cooking spray
• 1 medium onion, sliced
• 3 poblano peppers, halved lengthwise and seeded
• 1 pound fresh Mexican chorizo
• 1.5 cups shredded Mexican cheese blend

Recipe Instructions

Step 1

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.

Step 2

Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line the bottom with bread slices.

Step 3

Cook chorizo over medium-high heat until starting to brown, about 3 minutes. Transfer to a bowl. Heat oil in the same pan. Add onion; cook and stir until tender, about 3 minutes. Peel poblanos and slice flesh. Mix with the onion.

Step 4

Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.

Step 5

Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.

Step 6

Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.

Step 7

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.