Chorizo Breakfast Casserole

Ingredients

• cooking spray
• 1 lb chorizo , casings removed
• 1 orange bell pepper , finely chopped
• 1 poblano chile
• 8 large eggs
• 2 cups half and half
• 2 teaspoons garlic salt
• 1 teaspoon onion powder
• 1 teaspoonfreshly ground freshly ground
• 0.5 teaspoons chili powder
• 1 cup shredded mild Cheddar cheese
• 1 cup shredded pepper Jack cheese
• 5 cups refrigerated shredded hash browns
• 2 avocados , halved lengthwise and thinly sliced
• 0.25 cups scallions

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 13- x 9-inch baking dish with cooking spray.

2. 2

   Heat a large skillet over medium-high. Add chorizo, and cook, stirring to break up meat into small pieces, until browned, about 8 minutes. Transfer to a paper towel-lined plate. Do not wipe skillet clean.

3. 3

   Add bell pepper and poblano to drippings in skillet; cook over medium, stirring occasionally, until softened, about 5 minutes. Remove skillet from heat.

4. 4

   Whisk together eggs, half-and-half, garlic salt, onion powder, black pepper, and chili powder in a large bowl until fully combined. Stir in sausage, bell pepper and poblano, and cheeses until well combined.

5. 5

   Spread hashbrowns in an even layer in prepared baking dish. Pour egg mixture over hashbrowns, pressing to fully submerge hash browns.

6. 6

   Bake in preheated oven until eggs are set in center and top is golden brown, 40 to 45 minutes. Let stand for 10 minutes. Top evenly with avocado slices. Sprinkle evenly with scallions.