Hearty Mexican Chorizo Breakfast Bake

Ingredients

• 3 poblano peppers, halved lengthwise and seeded
• cooking spray
• 6 slices bread
• 1 pound fresh Mexican chorizo
• 1 tablespoon vegetable oil
• 1 medium onion, sliced
• 8 eggs
• 2 cups milk
• 1 tablespoon garlic powder
• salt and ground black pepper to taste
• 1 ½ cups shredded Mexican cheese blend

Step 1

Set your oven rack about 6 inches from the heat and turning on the broiler. Line a baking sheet with foil, then place the peppers cut-side down on it. Pop them under the broiler until their skin is blackened and blistered, which usually takes around 5 to 8 minutes. Once done, put the peppers in a bowl and cover it tightly with plastic wrap so they can steam and cool for about 15 minutes.

Step 2

While the peppers are steaming, heat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and lay down a layer of bread slices on the bottom. Next, cook the chorizo in a skillet over medium-high heat until it starts to brown—this should take about 3 minutes. Transfer the chorizo to a bowl. In the same pan, add a little oil and sauté the onion until soft, about 3 minutes. Peel the charred peppers, slice them up, and mix them in with the onions.

Step 3

In a large bowl, whisk together the eggs and milk, then season with garlic powder, salt, and pepper. Spread the cooked chorizo evenly over the bread, top it with the onion and pepper mixture, and pour the egg mixture over everything. Finish by sprinkling the cheese on top.

Step 4

Bake the casserole in your preheated oven for about 30 minutes, or until the eggs are set and the cheese is golden and bubbly. Let it cool slightly before serving and enjoy!