It's pretty awesome when your boss makes breakfast for you and here at Restech, that happens every Friday. Our VP/co-owner, Bill Luketich, has a deep love and appreciation for cooking and food. He shares that passion by making breakfast for the entire staff every Friday and it's become a part of our culture, part of the company's brand promise of authenticity, approachable leadership, and making life easier & doing what you love.

From pancakes & bacon to cinnamon rolls with a pecan glaze sauce, he spends a lot of time and effort creating meals that bring us all together in the kitchen. This week's treat is his breakfast casserole loaded with cheese, tortillas, poblano peppers, sausage and more. It's a burst of flavors and a great way to start your morning.

Recipe for Bill's Amazing "Big Easy Cheesy" Poblano Chorizo Breakfast Casserole

• 6 poblano chiles

• 1 teaspoon unsalted butter

• 1 1⁄2 lbs chorizo sausage, removed from casings and crumbled

• 1 cup yellow onion, chopped

• 1⁄2 cup red sweet bell pepper, chopped

• 4 teaspoons fresh garlic cloves, minced

• 4 teaspoons chili powder

• 5 corn tortillas, quartered

• 10 large eggs

• 2 cups half-and-half

• 1⁄2 teaspoon hot red pepper sauce

• 1⁄2 teaspoon salt

• 1⁄2 teaspoon fresh ground black pepper

• 1⁄2 cup green onion

• 1⁄4 cup cilantro

• 1 1⁄2 cups monterey jack pepper cheese, grated

• 1 1⁄2 cups medium cheddar, grated

• sour cream, garnish

• picante sauce, garnish (store bought)

DIRECTIONS

1. Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.

2. Butter a 9 x 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.

3. In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.

4. In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.

5. In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.

6. Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the grated cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.

7. Preheat the oven to 350 degrees F.

Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.

There you have it - an awesome breakfast that'll make your mornings tastier.