Breakfast just got delicious with these Scrambled Egg Chorizo Stuffed Poblanos! In this recipe, poblano peppers are roasted and stuffed with scrambled eggs, bell peppers and chorizo sausage before being topped with cheesed baked!
I love having breakfast for dinner. Dessert for breakfast. And lunch for well… lunch I guess.
My husband and I were recently given a few garden fresh poblano peppers and I instantly knew what I was going to make with them. I’ve had this recipe brewing in my brain for a while now! And since poblanos are pretty agreeable with most people’s pallets being that they’re not too spicy, deliciously smoky when roasted and ummm awesome… I thought today is the day we are having breakfast for dinner! So I cranked out some delicious, stuffed, breakfast poblanos!
OH! And a huge THANK YOU to Ken for hooking us up with these peppers! They were the bomb!
Preheat the broiler on high then wash and place on a foil lined parchment paper. Once your oven is ready to go place the sheet pan on the middle rack and roast until charred. About 15-20 minutes, just be sure to rotate them half way every 5-7 minutes to get them charred all over. Oh! And please use tin foil because… broiler + parchment paper = you’re homeless. How could I forget this?
Next, add in the peppers and garlic. Stir for one minute until the garlic is slightly golden.
Helllloooo chorizo! Now you’re not going to need a whole pound of this, only about a third. I wrap the rest of it up and freeze it for later. This chorizo is a Mexican-style ground pork sausage that is usually made with chili peppers. My chorizo says that it’s HOT… but I didn’t think so, but use whatever heat level you’re comfortable with.
Then add in a third of a pound.
Next cook it all the way through then reduce the heat to low.
Then once the pan had a chance to cool down, slowly pour the eggs directly into the sausage and onion mixture.
Next, cook the eggs low and slow, scraping the pan until the eggs are scrambled.
Then remove off of the heat and set aside to cool a tad.
Next, the peppers should be all steamed and ready to be peeled.
I’m not going to lie to you and say it’s easy. It did take me about 20 minutes to peel and remove all the seeds for these four peppers. I’m sure with practice it would or could get better. What I can tell you is that you don’t need gloves for these peppers, just take your time. I made a long slit to get in and remove the seeds, then I carefully turned the pepper inside out and scraped out any stragglers. They may tear a little but that’s okay, nobody will care once they see what’s for dinner… or breakfast. Brinner? No. That’s dorky.
Next, stuff each pepper with a quarter of the egg mixture.
Then top with some freshly grated pepper jack cheese. Monterey Jack is fine too. I use about a quarter cup shredded on each pepper.
Finally, bake in a preheated 350° oven for about 20-25 minutes.
My husband topped his with a little Cholula hot sauce… I liked mine with a little chopped cilantro. These were over the top delicious! I served my stuffed pepper with some marinated tomatoes and it was the perfect dinner!
I really wish you could taste this! Next time I’m making a double batch and invite ya over!
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
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