Breakfast with a Kick

Carole Davis

By
@rodeo1mom

If poblano peppers are not your thing use green peppers


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Rating:

Serves:

12

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

12
poblanos, stemmed, slit down the side and seeded
1/4 c
olive oil, extra virgin
24
eggs
1/4 c
plus 2 tbl. milk
12 small
tomatoe,s diced
12
baby bella mushrooms, diced
12
green onions, finely chopped
1/4 c
plus 2 tbl. cilantro, chopped
1/4 c
butter
3 c
shredded cheddar/monterey jack cheese blend

Directions Step-By-Step

1
Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2
Lightly coat both sides of poblano pepper with olive oil; place pepper, opened like a butterfly with cut side up, onto the prepared baking sheet.
3
Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes.
4
Whisk eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
5
Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.
6
Bake in the oven until cheese is melted, 3 to 5 minutes.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Mexican