Poblano Egg and Sausage Casserole Recipe
This Egg and Sausage Casserole overflows with deep, rich flavors. With the ingredients filling Poblano peppers, the presentation is unique and fun. It's lovely for breakfast, brunch or even dinner.*Please note that the peppers should be roasted and peeled before you begin.
Servings: 4
Calories: 430kcal
Equipment
Ingredients
- 4 large Poblano chile peppers (about 6 to 8-ounces each)
- ½ pound raw sausage (pork or chicken), squeezed out of the casings
- 1½ cups thinly sliced onion
- ⅓ cup finely chopped cilantro, washed and dried
- 8 large eggs
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground chipotle powder
- 1 cup grated Cheddar cheese
- freshly ground black pepper
Instructions
- Roast and prepare the peppers.* Roast the peppers. Place the poblanos, one at a time, directly on top of a high flame on the stove. Use kitchen tongs to turn them as each side chars. Remove them from the burners, place them in a brown bag, and fold over the top to let them steam for 10 minutes. Take them out of the bag when they’re cool enough to work with. Use your hands to peel off the skin, and then a paring knife to make a slit vertically down each pepper -- do not cut through the entire pepper. Carefully open it, trying to keep the rest of it intact as you do. Remove the seeds and trim away the membranes from the inside. Place the peppers in a small enough baking dish (about 8 x 10), so that the peppers are close enough together that the sides hold each other up. (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 aside.
- Set the oven. Preheat the oven to 375°F and adjust a rack to the center.
- Make the filling. 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 5 minutes. Add the onion and continue to sauté until it begins to caramelize, about 7 minutes. (There should be enough grease from the sausage for sautéing the onion, but if not, add a bit of olive oil.)Stir in the cilantro and season to taste with salt and pepper. (Here's how.) Set aside.
- Prepare the eggs. In a large mixing bowl, whisk the eggs with the cumin, chipotle powder, salt and a few pinches of pepper. Whisk until they're well blended and a bit frothy.
- Assemble. Evenly divide the sausage mixture among the prepared pepper in the pan. Then evenly pour the egg mixture into each pepper -- a good amount will "spill" into the pan around them. Top each pepper with an equal portion of the grated cheese.
- Bake. Bake in the preheated 375°F oven until the egg mixture is set, about 30 minutes.
- Cool and serve. Cool for about 10 minutes before serving.
Notes
* If you have an electric stove, you can roast the peppers in the oven under the broiler. Place them on a baking sheet directly under the broiler until the skin is fairly evenly charred and blistered, about 2 minutes. Then use kitchen tongs to flip them over and char again. Continue according to the instructions in the recipe.
Calorie count is only an estimate.
Nutrition
Calories: 430kcal