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.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Remove from heat and set aside.

Step 6

In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.

Step 7

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.

Step 8

Stuff each poblano pepper with the scrambled egg mixture, taking care not to overfill. Arrange the stuffed peppers on a baking sheet.

Step 9

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.

Step 10

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

Serving size	(1347.2g)

Amount per serving	% Daily Value*
Calories	2201.7

Total Fat 173.8g	0%
Saturated Fat 66.2g	0%
Polyunsaturated Fat 16.9g
Cholesterol 1757.6mg	0%
Sodium 5464.7mg	0%
Total Carbohydrate 46.6g	0%
Dietary Fiber 10.3g	0%
Total Sugars 24.6g
Protein 110.5g	0%

Vitamin D 341.0IU	0%
Calcium 1193.2mg	0%
Iron 12.0mg	0%
Potassium 2471.7mg	0%

*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.

Source of Calories

Fat: 71.3%

Protein: 20.2%

Carbs: 8.5%