Low Carb Sausage Stuffed Poblanos
Sausage, eggs and cheese stuffed in a poblano pepper makes a top notch Mexican breakfast. Freeze a batch and have a quick weekday low carb breakfast.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 2 each poblano peppers
- 1 tbsp butter
- 4 eggs
- 2 tbsp cream
- 4 sausage patties, cooked and chopped may use turkey sausage if desired
- 1 cup grated cheese
- salt and pepper
- salsa, optional
Preheat oven to 400 degrees. Cut chilies in half and scrape out seeds and pulp. Lightly coat outside of peppers with oil and place cut side down on foil lined baking pan.
Roast peppers about 20 minutes or until skins are blistered. Cover peppers with cloth and allow to steam 4-5 minutes. Peel skins off peppers.
While peppers are roasting, heat butter in a medium non stick skillet over medium-low heat.
In a medium bowl, combine eggs, cream then lightly salt and pepper. Lightly beat eggs with a fork to mix then pour into skillet. Stir and cook until eggs are set then fold in crumbled sausage and half of cheese.
Divide egg mixture among peppers then top with remaining cheese. Place in oven to melt cheese about 3-4 minutes. Serve with salsa if desired.
Freezing Instructions: Wrap cooked stuffed peppers in individual foil packets and freeze. When ready to cook, preheat oven to 350 degrees and place packet(s) in oven and bake for 20 minutes.
Calories: 357kcal | Carbohydrates: 1g | Protein: 19g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 242mg | Sodium: 536mg | Potassium: 194mg | Sugar: 1g | Vitamin A: 750IU | Vitamin C: 0.7mg | Calcium: 237mg | Iron: 1.4mg