Mexican Chorizo Breakfast Casserole

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.

Step 6
Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.

Step 7
Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.