Stuffed Hatch Peppers with Bacon and Eggs Recipe

two Roasted stuffed Hatch Chiles with Bacon and Eggs

5 from 1 vote

Stuffed Hatch Peppers with Bacon and Eggs Recipe

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

Prep Time25

Cook Time35

Total Time1

Course: Breakfast, Brunch

Cuisine: American

Keyword: summer brunch recipes, bacon dishes for brunch, Hatch Chile recipes

Servings: to 6

Calories: 410kcal

Author: Valentina K. Wein

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

US Customary - Metric

Instructions

Roast the chiles and 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 ovenproof 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

Nutritional information is only an estimate.

Nutrition