Chile Relleno Breakfast
Start your day with a bold and flavorful twist on a classic breakfast dish with this irresistible Chile Relleno Breakfast recipe. Featuring roasted poblano peppers stuffed with fluffy scrambled eggs, savory breakfast sausage, and melty cheddar cheese, this dish delivers a smoky, cheesy, and hearty bite in every forkful. Perfectly spiced with a hint of salsa and a sprinkle of fresh cilantro, these oven-baked stuffed peppers make for an impressive brunch centerpiece or a satisfying meal-prep option. Ready in just 40 minutes, this protein-packed breakfast pairs beautifully with a side of warm tortillas or a fresh fruit salad for the ultimate morning feast.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 8 large Eggs
- 1 cup Breakfast sausage
- 1 cup Shredded cheddar cheese
- 2 tablespoons Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Cilantro
- 0.5 cup Salsa
Instructions
Preheat the oven to 375°F (190°C).
Rinse and dry the poblano peppers. Place them on a baking sheet and roast in the oven for 12-15 minutes, turning occasionally, until the skins are blistered and slightly blackened.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a kitchen towel and let the peppers steam for 5 minutes to loosen the skins.
Gently peel off the skins of the peppers, taking care not to tear them. Use a small knife to cut a slit down one side of each pepper and carefully remove the seeds. Set aside.
In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Remove from heat and set aside.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
Heat the vegetable oil in a nonstick skillet over medium heat. Add the whisked eggs and cook, stirring occasionally, until scrambled and slightly set. Stir in the cooked sausage and 3/4 cup of the shredded cheddar cheese.
Stuff each poblano pepper with the scrambled egg mixture, taking care not to overfill. Arrange the stuffed peppers on a baking sheet.
Sprinkle the remaining 1/4 cup of cheddar cheese over the top of the stuffed peppers. Bake in the oven for 8-10 minutes, or until the cheese is melted and bubbly.
Remove the stuffed peppers from the oven and let them cool slightly. Garnish with freshly chopped cilantro and serve with a side of salsa.
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1758 mg | 586% | |
| Sodium | 5465 mg | 238% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 24.6 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 1193 mg | 92% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2472 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
