Scrambled Eggs and Sausage Stuffed Poblano Pepper

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Scrambled Eggs and Sausage Stuffed Poblano Pepper




Serves: 2

  •     2 poblano peppers

  •     1 teaspoon olive oil

  •     1 teaspoon unsalted butter or coconut oil

  •     4 large eggs

  •     1 teaspoon sea salt

  •     1/2 teaspoon freshly ground pepper

  •     3 breakfast sausages, cooked

  •     1/4 cup your favorite melting cheese

  •     Fresh cilantro


  1.     Preheat oven to 450 degrees F.  Slice the poblano peppers in half and remove the seeds.  Place on a baking sheet and drizzle with olive oil.  Bake for 30 minutes. Remove from pan and reduce temperature to 350 degrees.

  2.     In a mixing bowl whisk eggs then season with salt and pepper.  Slice cooked sausage and add to the bowl.

  3.     Melt butter or coconut oil in a sauté pan over medium heat.  Once hot add in eggs and cook for about 5-6 minutes.  Stir gently with a wooden spoon or spatula.

  4.     Fill each pepper half with eggs then top with cheese and place in the oven for 3-5 minutes.  Top with chopped cilantro (or any other fresh herb) and serve to enjoy!