Savory Mexican Chorizo Morning Bake: A Flavorful Breakfast Casserole

Ingredients

• 3 halved and seeded poblano peppers
• A touch of cooking spray
• 6 slices of your favorite bread
• A pound of fresh, flavorful Mexican chorizo
• A tablespoon of versatile vegetable oil
• Sliced medium onion for added depth
• 8 eggs for richness
• 2 cups of creamy milk
• A hint of garlic powder for a kick
• Salt and freshly ground black pepper to elevate flavors
• 1 ½ cups of a fragrant Mexican cheese blend

Step 1

Position an oven rack approximately 6 inches away from the heat source and preheat the broiler. Get a baking sheet and line it with a sheet of aluminum foil. Arrange the peppers on the baking sheet with their cut sides facing down.

Step 2

Broil the peppers until their skins blacken and develop a blistered appearance, which usually takes around 5 to 8 minutes. Once done, transfer the blackened peppers into a bowl and tightly cover it with plastic wrap. Let the peppers steam and cool for roughly 15 minutes.

Step 3

In the meantime, preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray and create a base layer using slices of bread.

Step 4

In a pan, cook the chorizo over medium-high heat until it begins to brown, which should take about 3 minutes. Transfer the chorizo to a bowl. In the same pan, heat some oil and sauté the onion until it becomes tender, approximately 3 minutes. Peel the poblanos, slice them, and combine them with the onion mixture.

Step 5

In a large bowl, whisk together the eggs and milk, and season the mixture with garlic powder, salt, and pepper.

Step 6

Spread the cooked chorizo over the bread slices, followed by the onion-poblano mix. Pour the beaten eggs evenly over the top and sprinkle a blend of cheeses to finish.

Step 7

Bake the dish in the preheated oven until the eggs set and the top turns a golden brown, usually around 30 minutes.