Cheesy Pepper-Chorizo-Egg-Potato breffist casserole
Sorry I don't have any exact measurements or anything, I usually just cook by feel.
Anaheim peppers - grilled and skinned. About 8 of em, enough to fill a layer in a casserole dish. Can also use canned whole green chilies if you can find em. I use a smaller dish because there's only 2.5 of us, but you can scale it up
Eggs and cream - usually about 6-10 eggs but mine vary in size from the backyard, so just do whatever, you'll be pouring this over the top and stopping once everything's covered.
Block or two of cheese. I prefer habanero havarti from a local dairy farm, but you can do whatever cheese you like. I like some heat, have used pepper jack as well
Couple potatoes, or a bag of frozen shredded or cubed potatoes whatever you like. I've done tater tots and hash brown patties too
Cheddar to top, or whatever shredded cheese you like. I prefer cheddar.
Chorizo I usually use about a pound but it's excessive, I like chorizo. Half pound if butcher ground, two tubes if getting the tube kind
Optional tomato, onion, cilantro etc whatever you like
So, you'll shred the fresh potatoes (or use your frozen kind) and line the bottom of the casserole dish
Then take the grilled and skinned (or canned) green chilies and gut em from the top. Try to leave them whole. They'll split a bit, but don't chop or slice em
Take the cubed cheese and cut it into strips to stuff into the peppers. Stuff it into the peppers.
Lay peppers over the potatoes.
Cook the chorizo (and diced onion if you want cooked onion) in a skillet, drain grease. Line a plate with paper towels, dump the drained meat and press with more paper towels to get as much of the grease out. This helps keep the casserole together, the grease makes it all just mush
Sprinkle chorizo evenly over the peppers and potatoes in the pan
Next whip the eggs and cream together and pour this over the pan to cover the stuff you put in there already
Put your optional stuff on top - I'll usually throw in some diced onion and cilantro. I've tried tomatoes but they tend to be too watery and cause the stuff to break up. I like to get "cake slices" from the pan. Tried baby spinach too with same result. Better off just adding this stuff on the serving plate.
Lightly sprinkle the top with cheddar. This will sink into the eggs a bit, you'll be topping later once the eggs are firm.
Put it in the oven at 375ish. Maybe 400? For as long as it takes to get a golden crust and a clean fork punch. Once the eggs are cooked and firm, it's done since the meat and peppers are already cooked and the potatoes will not overcook covered in eggs. Recover with cheddar, turn off the oven and put the pan back in till cheese melts. Serve with salsa or whatever the hell you want. It's hearty, but not heart healthy.