Smoked chorizo, vegetable and egg breakfast bake with a bacon cornbread topping

Heat a little oil in the cast-iron pan and add the chopped pasillas, sliced peppers and white onion. Give them a couple of minutes, stirring, to crisp-tender.

In a second pan, cook the bacon for the topping, stirring, until starting to crisp but still fatty; drain on paper towels.

Add the sliced cremini mushrooms to the vegetables, two to three minutes, then the spinach, stirring until it wilts down. Take the vegetables out into a bowl.

Cook the chorizo in the same pan a couple of minutes until it changes color; pull it off and let it cool.

Season the vegetables, add the chorizo, mix, and shred in the pepper jack.

Add the dozen eggs and mix until combined.

Give the pan a quick spray so nothing sticks, return the egg mixture and level it.

For the cornbread: beat one egg, add the third of a cup of milk and the package of Jiffy, switch to a spoon and mix in the bacon.

Shred a thin layer of cheese over the top, then spoon the cornbread batter over it, leaving some of the color underneath showing if wanted.

Cook in the smoker about 35 to 40 minutes.

Variation: without a smoker, bake in the oven at 350, about 35 to 40 minutes; a small version works in a toaster oven.