This Egg and Sausage Casserole overflows with deep, rich flavors. With the ingredients stuffed into Poblano peppers, the presentation is unique and fun. It’s lovely for breakfast, brunch or even dinner.
This breakfast casserole is a fantastic brunch dish and it’s just a fun for dinner.
This Egg and Sausage Casserole is made with whole roasted Poblano peppers that are filled with sweet Italian sausage, caramelized onions, cheddar cheese, and whipped eggs. Some of the eggs seep out of the peppers and beautifully fluff up around them.
When I want to speed things up, I chop the peppers, mix everything together and pour it in the pan. Whichever route you take, the flavors, textures and deliciousness will blow you away!
Ingredients for Egg and Sausage Casserole
- Poblano chile peppers
- sweet Italian sausage
- onion
- eggs
- cheddar cheese
Fun fact: Dried Poblano chile peppers are called Ancho Chiles.
I can never get enough Poblano chile recipes so yesterday I made this breakfast/brunch dish with the Poblanos and it’s amazing!
Oh, and if you like this, you will also enjoy my Portueguese Sausage Mushroom Omelet.
Poblano Egg and Sausage Casserole Recipe
Ingredients
- 4 large Poblano chile peppers, roasted and peeled (Click here for How to Roast and Peel Peppers)
- ⅓ pound raw sausage (pork or chicken), squeezed out of the casings
- ½ cup yellow onion, finely chopped
- ¼ cup of your favorite pesto (click here for the one I used)
- 2 tablespoons marinated sun-dried tomatoes, finely chopped
- 8 large eggs
- 2 tablespoons Cheddar cheese, grated
Instructions
- Prepare the roasted, peeled peppers. Use a paring knife to make a slit on one side of each roasted and peeled pepper -- do not cut through the entire pepper. Once the slit has been made, gently remove the seeds from the pepper, being careful to keep it intact. Place the peppers in a small enough baking dish, so that the peppers are close enough together that the sides hold each other up -- like a bowl. (If you happen to have small individual baking dishes, that fit the pepper with the sides resting along the edges, that's great, too.) Set the peppers aside.
- Set the oven. Preheat the oven to 375°F and adjust a rack to the center.
- Cook the sausage. Add the sausage to a medium-sized sauté pan, break it up into very small pieces, and sauté over medium heat until it's cooked through, about 7 minutes.
- Add and cook onion, pesto and tomatoes. Add the onion and continue to sauté until he onion begins to caramelize, about 5 minutes. (There should be enough grease from the sausage for sautéing the onion, but if not, add a bit of olive oil.) Mix in the pesto and sun-dried tomatoes and stir to blend. Turn off the heat and let the mixture cool to room temperature.
- Whisk and add eggs. In a large mixing bowl, whisk the eggs until they're well blended. Once the sausage mixture has cooled, mix it into the eggs, and using a measuring cup or ladle, add ¾ to 1 cup into each of the Poblano "bowls." (If a little seeps out, that's okay -- though if it seems to be more than a little, use crumpled foil to help hold the sides of the peppers up.)
- Bake. Sprinkle a bit of the cheese on top of each one, and bake in the preheated 375°F oven until the egg mixture is set in the middle, about 30 minutes.
- Cool and serve. Let them cool for about 10 minutes before serving.
Notes
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valentina says
So sweet, Linda! xoxo!
dina says
This recipe here, sounds amazing. I am definately going to try it out. And I already have plans for the second time I try it, I am going to use chorizo instead of sausage. Thank you for sharing this.
valentina says
Dina, chorizo is such an excellent addition! Over the top delicious!
Thank you so much for your kind words — much appreciated. xo
David says
This is fantastic and brilliant. A breakfast Chile Relleno, minus a lot of the fat and frying! Can’t wait to try it!
valentina says
Thanks, David — minus a lot of fat is always a good thing. Well, almost always. 😉