Mexican Breakfast Casserole

Ingredients

• 1 red bell pepper
• ¼ cup nutritional yeast
• 1 pound Mexican chorizo
• ¼ cup sliced scallions
• 2 Hass avocado
• 1 small onion
• 1 poblano pepper
• 1 tablespoon avocado oil
• ¼ cup coconut milk
• 3 cups shredded white sweet potato
• 3 garlic cloves
• 1½ cups roasted tomatillo salsa
• 12 large eggs
• 1½ teaspoons Diamond Crystal kosher salt
• 1 teaspoon dried oregano
• ¼ teaspoon Freshly ground black pepper