A stuffed poblano recipe you can make for breakfast! Cheesy egg and sausage stuffed into a tender roasted poblano pepper. Bonus- it’s low carb too!
HOW TO MAKE LOW CARB SAUSAGE STUFFED POBLANOS:
Instructions
Just because you are eating low carb, you can still enjoy a delicious and easy Mexican breakfast! Low carb breakfast recipes have a tendency to be high calorie and high fat. You can easily modify this recipe to include turkey sausage, lower fat cheese, egg substitute depending on your diet requirements.
A really great plus for this recipe is how well it freezes. This will allow you to grab a pepper packet from the freezer and place in the oven while you are getting ready for work or school. The reheated pepper tastes just as good as when it was first baked!
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WHY THIS RECIPE WORKS:
- Uses roasted poblano peppers for an authentic taste.
- Eggs, sausage and cheese form a “breakfast burrito” type stuffing– all low carb.
- Freezes perfectly for the best grab and go breakfast.
THE MAIN INGREDIENTS:
- Poblano peppers- choose large, fresh peppers for best results. These peppers can be found in most grocery produce departments. We will roast these as part of our recipe.
- Eggs- I use large size eggs in this recipe.
- Sausage- Breakfast sausage is a main ingredients here. You may substitute turkey sausage if desired. This is a great way to use leftover sausage.
- Cheese- Use your favorite cheese- I used sharp cheddar.
HOW TO MAKE LOW CARB SAUSAGE STUFFED POBLANOS:
- Start with fresh poblano peppers from your garden or grocer. Try to choose flat poblanos so they will hold the filling. Slice the poblano peppers lengthwise and scrape out the seeds and pulp.
- Place the poblanos cut side down on foil-lined pan and lightly oil the skins. Place in oven to roast- this will blister the pepper skins to make removal easier.
- Roast peppers to brown and char skin. Be sure to turn peppers so each side gets roasted. After roasting the peppers, cover with a dish towel and steam for a few minutes to loosen the skin, then peel it off.
- Peeled peppers ready to be stuffed.
- While the peppers roast, cook the sausage then crumble.
- Cook the eggs and mix the sausage and cheese in.
- Stuff the peppers with egg mixture, then top with cheese and place in oven to warm and melt cheese.
- Serve and enjoy!
Freeze extra peppers then easily warm frozen peppers in the oven for a quick weekday breakfast treat!
EXPERT TIPS:
- After blistering and charing the peppers in the oven, be sure to cover the peppers to allow them to steam. This will help loosen the skins for easy removal.
- While peppers are roasting, cook the sausage, then prepare stuffing mixture. You may use leftover sausage if desired.
- Make extras to freeze for a quick, tasty breakfast later.
FREQUENTLY ASKED QUESTIONS
Do you have to peel poblanos before stuffing?
Due to the texture of the skin, it is best to roast then peel the skin before stuffing.
Are poblano peppers spicy?
Poblanos are considered to be mild to medium heat. Green poblanos are much milder than ripened, red poblanos (anchos).
What pepper is similar to poblano?
Anaheim peppers are considered to be a good substitute for poblanos- though they may be hotter.
Looking for more low carb breakfast ideas? Check out these posts from around the web!
Did you make this recipe? Please leave your star rating and comment below!
RECIPE
Low Carb Sausage Stuffed Poblanos
Sausage, eggs and cheese stuffed in a poblano pepper makes a top notch Mexican breakfast. Freeze a batch and have a quick weekday low carb breakfast.
4.73 from 11 vote
Course: Breakfast
Cuisine: Mexican
Prep Time: 15minutes minutes
Cook Time: 25minutes minutes
Total Time: 40minutes minutes
Servings: 4
Calories: 357kcal
Author: Happyhealthyhelps
Ingredients
- ▢2 each poblano peppers
- ▢1 tablespoon butter
- ▢4 eggs
- ▢2 tablespoon cream
- ▢4 sausage patties, cooked and chopped may use turkey sausage if desired
- ▢1 cup grated cheese
- ▢salt and pepper
- ▢salsa, optional
Cook Mode
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Instructions
- Preheat oven to 400 degrees. Cut chilies in half and scrape out seeds and pulp. Lightly coat outside of peppers with oil and place cut side down on foil lined baking pan.
- Roast peppers about 20 minutes or until skins are blistered, turning as needed. Cover peppers with cloth or place in paper bag and allow to steam 4-5 minutes. Peel skins off peppers.
- While peppers are roasting, heat butter in a medium non stick skillet over medium-low heat.
- In a medium bowl, combine eggs and cream then sprinkle with salt and pepper. Lightly beat eggs with a fork to mix then pour into skillet. Stir and cook until eggs are set then fold in crumbled sausage and half of cheese.
- Divide egg mixture among peppers then top with remaining cheese. Place in oven to melt cheese about 3-4 minutes. Serve with salsa if desired.
- Freezing Instructions: Wrap cooked stuffed peppers in individual foil packets and freeze. When ready to cook, preheat oven to 350 degrees and place packet(s) in oven and bake for 20 minutes.
Notes
Expert Tips
- After blistering and charing the peppers in the oven, be sure to cover the peppers to allow them to steam. This will help loosen the skins for easy removal.
- While peppers are roasting, cook the sausage, then prepare stuffing mixture. You may use leftover sausage if desired.
- Make extras to freeze for a quick, tasty breakfast later.
