Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (or similarly sized) baking dish.

Roast poblanos over a gas flame or under a broiler until blistered. Place in a bowl covered with plastic wrap for 10 minutes, then peel, stem, and seed.

Split each pepper lengthwise (or slit the top), remove seeds if desired, then fill each with an even mix of Monterey Jack and Cheddar. Arrange the stuffed chiles seam-side up in the prepared dish.

In a bowl, whisk the 6 eggs until smooth. Season lightly with salt and pepper. Optional: add a splash (2-3 tbsp) of milk or cream for a silkier custard.

Pour the whisked eggs over and around the stuffed chiles so the egg fills the gaps and coats the cheese-filled peppers.

Place the dish in the middle rack and bake for 25-30 minutes, or until the eggs are set but still slightly jiggly in the center. Internal temperature should reach 160°F (71°C) for safety.

Let the casserole rest 5-10 minutes out of the oven; this helps it firm up for cleaner slices.

Top with pico de gallo, dollops of sour cream, sliced avocado, and chopped cilantro just before serving.