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Hatch Chile Pepper Jack Bacon and Eggs | cookingontheweekends.com

Roasted Hatch Chile Bacon and Eggs Recipe

This recipe over-the-top delicious for breakfast, brunch, lunch or dinner. It's the perfect way to celebrate Hatch Chile season!

Course Breakfast, Brunch
Cuisine American
Keyword bacon dishes for brunch, summer brunch recipes
Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings 4 to 6
Calories 285 kcal
Author Valentina K. Wein

Ingredients

  • 8 roasted & peeled Hatch chiles (Click here for How to Roast & Peel a Pepper)
  • 6 strips applewood smoked bacon
  • ½ cup yellow onion, thinly sliced
  • cup pepper jack cheese, grated
  • 8 large eggs
  • salt and freshly cracked black pepper

Instructions

  1. Roast and peel the peppers. (Here's How to Roast and Peel Peppers.) Set aside.

  2. Preheat the oven to 375°F and place a paper towel on a large plate and set it aside.

  3. 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, about 3 minutes per side. Remove the bacon from the pan and place it on the paper towel-covered plate to let the grease drain.
  4. Pour off about half of the bacon grease (I pour it into a foil lined, small bowl), and keep the rest in the pan.
  5. 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.
  6. Carefully, using a small paring knife or your fingers, make a slit in each of the peppers to open them, keeping the stem intact and the pepper whole, gently remove all of the seeds. Place the peppers, open side up in the pan.
  7. Sprinkle each pepper with a thin layer of the cheese (you'll need about half of it remaining for the tops).
  8. 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.

  9. 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 int he pan.)
  10. Sprinkle each one with salt and pepper and evenly distribute the remaining cheese on top, on the sides of the yolks.
  11. Place the pan in the 375°F preheated oven just until the eggs are cooked, about 15 minutes.

  12. Let them cool in the pan for about 5 minutes and serve!