Chorizo and Roasted Poblano Egg Casserole

One glimpse and I was hooked. Poblano peppers, spicy chorizo, and cheese… Gooey melted cheese.

I saw these Chorizo Stuffed Poblano Peppers (from the always lovely Brandy over at Nutmeg Nanny) on Facebook one evening. I was doing my usual evening scroll through the News Feed before settling in for the evening.

I scrolled past them. Then, I stopped. And, I went back and looked at them again.  I went to bed craving smoky chorizo and poblano peppers. And cheese.

By the next morning, the usual routine overtook my cravings. The kiddo and I made smoothies for breakfast. We went to the park and played on the swings. The day progressed as it typically does. There were fun moments playing together in the yard with a tantrum or two scattered in there to keep things interesting. But, when the afternoon rolled around, I was thinking about stuffed poblano peppers again.

Conveniently, I chose to grow poblano peppers in my garden this year. So, I had a handful of them ready to pick. And, even more conveniently, I had some chorizo in the freezer from my favorite local charcuterie shop. Don’t you love it when a plan comes together?

I could have made the stuffed poblanos. I have no doubt they are amazing. I’m getting hungry just thinking about them again. But, since I was looking for a simple dinner that the kiddo would eat, I opted to use the stuffed poblanos as inspiration for this simple poblano and chorizo egg casserole.

It has all of the flavors of stuffed poblanos, but it can be assembled quickly (during nap time!) and then baked in the oven for an easy one-dish breakfast-for-dinner meal that is toddler-approved. Well, it’s approved by my toddler, at least. She loves eggs. Dipped in ketchup. And guacamole.

Serve this with guacamole and thank me later. Some tortilla chips wouldn’t hurt either.

Chorizo and Roasted Poblano Egg Casserole
Serves 4 – 6
(Inspired by Nutmeg Nanny’s Chorizo Stuffed Poblano Peppers)

The chorizo is really the star in this simple recipe, so the better the chorizo, the better your egg casserole will be. Look for fresh chorizo made from pastured pork.

• 6 poblano peppers
• 1 pound bulk fresh chorizo
• 8 eggs
• 1 cup shredded sharp cheddar cheese, divided
  (I used Kerrygold Dubliner)
• ½ cup whole milk
  (preferably raw)
• Kosher salt
• Freshly ground black pepper
• Guacamole (optional)
• Chipotle hot sauce (optional)

Preheat the oven to 375F. Lightly grease a pie dish or medium baking dish. Set aside.

Begin by roasting the poblano peppers. You can use my stovetop method or another method of your choice. Peel, seed, and slice the poblano peppers. Set aside.

Cook the chorizo in a skillet on the stovetop, crumbling and breaking it up as it cooks.  Transfer the cooked chorizo to the prepared baking dish. Top with the sliced poblano peppers.

Meanwhile, in a separate bowl, beat the eggs with half of the cheese and the milk. Season with salt and pepper. Pour the egg mixture down over the chorizo and poblanos in the baking dish. Stir gently to make sure all of the ingredients are well distributed.  Sprinkle with the remaining cheese.

Bake uncovered for 45 minutes. Let cool slightly before serving with guacamole and hot sauce, if desired.

Are you participating in October Unprocessed? You’ll be happy to know that this recipe passes the “kitchen test” and is great for breakfast, lunch, or dinner! (The only slight catch may be the hot sauce… Check out the label on your favorite brand to be sure!) This also happens to be gluten-free, for anyone who is concerned about that.