Chorizo Breakfast Casserole

Position the oven rack approximately 6 inches away from the heat source and set it to broil. Preheat the oven's broiler function to its highest temperature setting. Cover a baking sheet with aluminum foil for easy cleanup. Arrange peppers cut-side down on the prepared baking sheet.

Cook under the preheated broiler until the skin of the peppers has developed a charred and blistered appearance, taking between 5 to 8 minutes. Transfer the blackened peppers to a bowl and cover it tightly with plastic wrap. Allow the peppers to steam as they cool, taking about 15 minutes.

In parallel, preheat your oven to its highest temperature setting of 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line the bottom surface with bread slices.

Cook chorizo over medium-high heat until it starts to develop a golden-brown color, approximately 3 minutes. Transfer the cooked chorizo to a bowl. Heat oil in the same pan and add an onion; cook and stir until it becomes tender, taking about 3 minutes. Peel the poblanos and slice their flesh. Combine the cooked onion with the sliced poblanos.

In a large bowl, whisk together eggs and milk until well combined. Season with garlic powder, salt, and pepper to taste.

Spread the cooked chorizo over the bread slices. Cover with the onion-poblano mixture. Pour the beaten eggs on top, making sure to cover everything evenly. Sprinkle a cheese blend over the top.

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