Mexican Chorizo Breakfast Casserole Recipe

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 eggs
• 2 cups milk
• 1 tablespoon garlic powder
• salt and ground black pepper to taste
• 1.5 cups shredded Mexican cheese blend

Instructions

1. Position an oven rack 6 inches from the broiler and preheat. Cover a baking sheet with foil. Place poblanos cut-side down on the sheet.
2. Broil until pepper skins are blackened and blistered, 5-8 minutes. Transfer to a bowl and cover with plastic wrap to steam and cool for 15 minutes.
3. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish and line with bread slices.
4. Cook chorizo over medium-high heat, about 3 minutes, until browned. Transfer to a bowl. Heat oil in the same pan and sauté onion until tender, about 3 minutes. Peel and slice poblanos. Combine with onion.
5. Whisk eggs and milk in a large bowl. Season with garlic powder, salt, and pepper.
6. Spread cooked chorizo over the bread slices. Top with onion-poblano mixture. Pour the egg mixture over the top. Sprinkle with cheese.
7. Bake in the preheated oven for about 30 minutes, or until eggs are set and the top is golden brown.

Nutrition

• Calories: 351 kcal
• Fat Content: 24 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 710 mg
• Protein Content: 20 g
• Cholesterol Content: 211 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g