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.
- 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, turning as needed. Cover peppers with cloth or place in paper bag 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 and cream then sprinkle with 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.
- After blistering and charing the peppers in the oven, be sure to cover the peppers to allow them to steam. This will help loosen the skins for easy removal.
- While peppers are roasting, cook the sausage, then prepare stuffing mixture. You may use leftover sausage if desired.
- Make extras to freeze for a quick, tasty breakfast later.
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