Savory Breakfast Casserole Featuring Mexican Chorizo

Ingredients 0/11

Step 1

Place an oven rack about 6 inches from the heat and preheating the broiler. Line a baking sheet with foil and put the peppers on it, cut side down. Broil them until their skins are blackened and blistered, which usually takes around 5 to 8 minutes. Once done, put the peppers in a bowl and cover it tightly with plastic wrap so they can steam and cool for about 15 minutes.

Step 2

While the peppers are steaming, turn your oven to 350°F (175°C). Grease a 9x13-inch baking dish and layer the bottom with bread slices. Next, cook the chorizo in a skillet over medium-high heat until it starts to brown, about 3 minutes, then transfer it to a bowl. In the same pan, add a little oil and cook the onions until they're soft, around 3 minutes. Peel the cooled peppers, remove the seeds, and slice the flesh before mixing it in with the onions.

Step 3

In a large bowl, whisk together the eggs and milk, then season with garlic powder, salt, and pepper. Spread the cooked chorizo evenly over the bread, then top with the onion and pepper mixture. Pour the egg mixture over everything and finish with a generous sprinkle of cheese.

Step 4

Pop the casserole into the oven and bake until the eggs are set and the top is starting to turn golden, about 30 minutes. Let it cool slightly before serving and enjoy!