I came up with this recipe when I was looking for a breakfast casserole, but wanted something different than the normal breakfast casseroles.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
10
Yield:
1 9x13-inch casserole
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 9x13-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

351 calories; protein 20g; carbohydrates 14.8g; fat 23.6g; cholesterol 210.9mg; sodium 709.6mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/06/2020
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. Read More
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