• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Breakfast & Brunch » Roasted Hatch Chile Bacon and Eggs

    Roasted Hatch Chile Bacon and Eggs

    Aug 19, 2021 · by Valentina · 7 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This Roasted Hatch Chile Bacon and Eggs recipe is over-the-top delicious for breakfast, brunch, lunch or dinner. It's the perfect way to celebrate Hatch Chile season!two Roasted stuffed Hatch Chiles with Bacon and Eggs

    These stuffed Hatch Chiles are full of soft and crunchy textures and smoky and spicy flavors, making every bite amazingly delicious.

    hatch chiles on burners of stove being roasted

    What are Hatch Chiles?

    Hatch Chiles are a prized New Mexican chile and are only available in August and September.

    These favorite Southwestern chiles are grown in the Mesilla Valley, just north of Las Cruces, where the sunlight is intense and and the nights are cool.

    Click here for 15 more of my favorite Hatch Chile recipes.

    roasted and cut hatch chile with seeds being removed with knifeFor this recipe, the peppers are roasted, sliced down the middle of one side, and have the seeds removed.

    roasted, whole hatch peppers in cast iron skillet

    What do Hatch Chiles taste like?

    This climate combination where they're grown results in a chile that has a wonderful earthy flavor, with a subtle sweetness and kick to it. They are either hot or mild, and we are lucky enough that they are labeled this way in markets.

    hatch chile peppers stuffed with cheese, bacon and onions

    What's a good Hatch Chile substitute?

    Poblanos would definitely be my second choice after Hatch. (Here's a delicious stuffed Poblano recipe.) Bell peppers and Anaheims (often called green chiles) would also work.

    This article goes into great detail about Hatch Chiles.

    roasted hatch chiles in cast iron skillet with raw eggs and bacon

    Recipe Tips and Substitutions

    • As mentioned above, you can substitute Hatch with other peppers including, Poblanos, Bells and Anaheims.
    • Make this stuffed Hatch Chile recipe without the bacon for vegetarians. Just use olive oil in the pan when it says to use the bacon fat. If you want replace it, Mexican black beans are perfect.
    • When you are slicing open the roasted peppers and removing the seeds, trying to keep them intact might be difficult, depending on the thickness of the pepper and how long it's been roasted. Don't worry about it if they tear -- you can still easily layer in the stuffing ingredients.
    • While in many markets you can purchase pre-roasted Hatch Chiles, in this particular recipe, I'd encourage you to do it yourself. (Here's How to Roast and Peel Peppers.) This way you can select peppers that are more or less the size/weight you want, and the closer it is to the time you roast them, the easier it will be to keep them intact to stuff .
    • The raw eggs might spill out of the chiles as you add them. Try to lift up the edges of them to capture them, but don't fret if they spill into the pan a bit. They will also be hard to center in the pepper, so I don't even try. They will land where they land. 🙂 
    • If you'd like to make this recipe less spicy, use regular Jack cheese, not Pepper Jack. And when you purchase the chiles, look for those that are labeled mild.

    eggs on green chiles in cast iron skillet with bacon

    I hope you love these Roasted Hatch Chile Bacon and Eggs as much as my family and I do.

    Enjoy!

    two Roasted stuffed Hatch Chiles with Bacon and Eggs

    two Roasted stuffed Hatch Chiles with Bacon and Eggs

    Roasted Hatch Chile Bacon and Eggs

    Valentina K. Wein
    This recipe is over-the-top delicious for breakfast, brunch, lunch or dinner. It's the perfect way to celebrate Hatch Chile season!
    5 from 1 vote
    Print
    Prep Time 25 mins
    Cook Time 35 mins
    Total Time 1 hr
    Course Breakfast, Brunch
    Cuisine American
    Servings 4 to 6
    Calories 285 kcal

    Ingredients
     
     

    • 8 large Hatch Chiles (about ¼ pound each when raw)
    • 6 strips of your favorite bacon
    • 1 cup yellow onion, thinly sliced
    • 1¼ cup pepper jack cheese, grated
    • 8 large eggs
    • salt and freshly cracked black pepper

    Instructions
     

    • Roast the chiles set the oven. Roast and peel the peppers. (Here's How to Roast and Peel Peppers.) Preheat the oven to 375°F.
    • Cook the bacon. Place a paper towel on a large plate and set it aside.In a large oven proof skillet (one that will ultimately fit 8 opened Hatch chiles quite snugly), cook the bacon over medium heat until it's crisp, a few minutes per side. Remove the bacon from the pan and place it on the paper towel-lined plate to let the grease drain. Leave a thin coating of bacon grease in the pan. You might need to pour some off if it seems excessive.
    • Cook the onions. Add the onions to the pan, and over medium-high heat, cook until they are nicely browned, about 4 minutes. Put the browned onions in a small bowl, keeping any remaining bacon grease in the pan. Set aside.
    • Open the chiles and remove the seeds. Use a paring knife to make a slit in each of the peppers to open them, keeping them as intact as possible. Then remove all of the seeds. (Unless you want the added heat.) Place the peppers, slit side up in the pan.
    • Fill the chiles. Sprinkle each pepper with an equal, thin layer of the cheese. Break the bacon into smaller pieces and add a layer to each pepper, on top of the cheese. Then evenly distribute the onion on the bacon.
    • Add the eggs. Crack an egg into each pepper, directly on top of the onion and bacon. You might need to gently hold the edges of the peppers up, to capture the whites as they run out of the shell -- it's fine if some runs out into the pan. (This is why the peppers should be a rather tight fit in the pan.) Sprinkle each one with salt and pepper.
    • Bake. Place the pan in the 375°F preheated oven just until the eggs are cooked, 15 to 20 minutes.
    • Cool and serve. Let them cool in the pan for about 5 minutes and serve!

    Notes

    Calorie count is only an estimate.
    Keywords summer brunch recipes, bacon dishes for brunch, Hatch Chile recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

     

     

    Save

    Save

    Save

    More Breakfast & Brunch

    • Butternut Squash Bread with Ginger
    • Poblano Egg and Sausage Casserole
    • Pumpkin Coffee Cake with Streusel and Caramel
    • Spiced Apple Butter Muffins

    Reader Interactions

    Comments

    1. angiesrecipes

      August 19, 2021 at 7:34 pm

      This sounds and looks divine! Well, how can you go wrong with bacon and eggs?
      angiesrecipes

      Reply
    2. 2pots2cook

      August 20, 2021 at 1:48 am

      We both love this kind of food and will definitely make it for week dinner. I guess / hope it is OK to roast Hatch Chiles a day before and finish the other day ! Thank you for the beauty !

      Reply
    3. Liz

      August 20, 2021 at 8:00 am

      Oh, my! What a magnificent breakfast!!! Though, I'd eat it any time of day!!

      Reply
    4. Chef Mimi

      August 21, 2021 at 9:02 am

      Oh my god I wish I had this in front of me right now! What a perfect breakfast or lunch. Love this. And with the eggs on top?! Yay!

      Reply
    5. Kathy @ Beyond the Chicken Coop

      August 24, 2021 at 7:12 am

      I love freshly roasted chiles and love using them in a breakfast dish. You just can't go wrong with bacon and cheese too! Can't wait to give these a try!

      Reply
    6. John / Kitchen Riffs

      August 25, 2021 at 8:19 am

      Sigh, this looks SO good. Or more accurately, so freakin' good. 🙂 Really a nice dish -- thanks.

      Reply
    7. David Scott Allen

      September 17, 2021 at 1:33 pm

      I love breakfast for dinner and dinner for breakfast! This is perfect!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved