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Roasted Poblano & Chorizo Egg Casserole {Low-Carb Recipe}

Roasted Poblano & Chorizo Egg Casserole is a low-carb breakfast recipe perfect for brunch or dinner! Fire roasted peppers are layered with spicy Chorizo and Mexican cheeses for a healthy egg bake bursting with bold flavors.
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: Breakfast, Casserole
Servings: 8 -10
Author: Danielle Green


  • 3 large Poblano peppers
  • 9 oz. Chorizo
  • 1 large yellow onion diced
  • 12 large eggs
  • 1 1/2 c. milk
  • 5 oz Cotija cheese
  • 8 oz. Manchego cheese shredded
  • Cherry tomatoes & Cilantro for garnish


  • Preheat oven to 375°.
  • Roast peppers over gas stove range, for 5 minutes, rotating so all sides char. Remove the blackend peppers from the stove and place in a large resealable bag. Seal the bag and let sit for 15 minutes.
  • Meanwhile, in a large skillet over medium heat, saute the onion and chorizo for 7-8 minutes, or until the chorizo is cooked through and the onions are translucent.
  • Remove the peppers from the bag and using a paper towel or washcloth, rub the skins off the peppers. Cut the peppers open and remove the stem and seeds.
  • Layer the peppers in a sprayed 9x13 pan. Top with the chorizo mixture and crumbled Cojito cheese.
  • In a large bowl, wisk the eggs with the milk. Pour the egg mixture over the chorizo. Top with shredded Manchego cheese and cover.
  • Bake at 375° for 45 minutes covered. Uncover and bake an additional 30-40 minutes until the eggs in the middle are mostly set and the edges are golden brown. Allow to sit 5-10 minutes before serving.
  • Serve garnished with cherry tomatoes and cilantro.