Egg and Sausage Stuffed Poblano Peppers
Wake up with a kick! These stuffed poblano peppers are packed with savory sausage and scrambled eggs for a kickstart breakfast!
Prep Time:
25 min
Cook Time:
35 min
Servings:
6
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Ingredients
- 16 Ounces Bob Evans Original Roll Pork Sausage
- 6 poblano peppers
- 1⁄2 Cup chopped onion
- 6 Large eggs
- 1⁄4 Cup heavy cream
- 2 Tablespoons butter
- 8 Ounces shredded Monterey Jack cheese divided
- 2 Tablespoons chopped fresh cilantro
- 10 Ounces red enchilada sauce
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Bob Evans Original Roll Pork SausageInstructions
- Preheat oven to 400°F.
- Cut a lengthwise slit in tops of peppers; remove membranes and seeds.
- Place peppers, cut side up, in a 9 x 13 inch baking dish.
- Bake 25 minutes or until browned and tender.
- Meanwhile, cook sausage and onion in a large skillet over medium heat until sausage is browned and crumbly; drain, and set aside.
- Wipe skillet clean.
- Whisk eggs and cream in a bowl until blended.
- Melt butter in same skillet over medium heat.
- Add eggs, and cook over medium heat, without stirring, until beginning to set on bottom.
- Cook, stirring constantly, until eggs are just set.
- Remove from heat, and stir in sausage mixture, 1 1⁄2 cups cheese, and cilantro.
- Stuff egg mixture into softened peppers.
- Drizzle with enchilada sauce and sprinkle with 1⁄2 cup cheese.
- Bake 10 minutes or until hot and bubbly.
- Cool and enjoy!
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