Mexican Chorizo Breakfast Casserole

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.

6 . Stage

Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.

7 . Stage

Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.