When I was seeking for a breakfast casserole but wanted something different from the typical breakfast casseroles, I developed this recipe.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
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
Instructions
- 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.
- 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.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray and line the bottom with bread slices.
- 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.
- Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.
- Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.
- Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 211 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 710 mg |
| Sugars | 4 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for my boys for dinner and for the most part they liked it. Their biggest gripe was that it was too runny. I baked for 30 minutes as directed, checked it and it was too “watery” so since I had to pick up my son from practice I reduced the oven temp to 180 to prevent overcooking and served when we came home nearly an hour later. It was still runny. As for the rest of the recipe, I did use canned, diced, fire-roasted chiles instead of fresh and reduced the garlic powder to 1 teaspoon.