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Mexican Chorizo Breakfast Casserole
Mexican Chorizo Breakfast Casserole
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Elevate breakfast casserole with spicy chorizo, roasted poblanos, and gooey cheese - a zesty twist on a classic dish!
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
  • 1.5 cups shredded Mexican cheese blend
Instructions:
  • Preheat the broiler with the oven rack 6 inches from the heat source. Line a baking sheet with aluminum foil and place peppers cut sides down on the sheet.
  • Broil the peppers until blackened and blistered, for 5 to 8 minutes. Transfer them to a bowl and seal tightly with plastic wrap to steam and cool for about 15 minutes.
  • 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.
  • Brown chorizo in a pan over medium-high heat for about 3 minutes until it starts to brown. Transfer to a bowl. In the same pan, heat oil. Cook and stir onion until tender, about 3 minutes. Peel and slice the flesh of the poblanos and combine with the onion.
  • In a large bowl, whisk together eggs and milk until smooth. Season with garlic powder, salt, and black pepper to taste.
  • Lay chorizo evenly on the bread slices. Top with the onion-poblano mixture. Pour over the beaten eggs and sprinkle with the cheese blend.
  • Cook in the oven until the eggs are cooked through and the top is golden brown, approximately 30 minutes.

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