breakfast with a kick
If poblano peppers are not your thing use green peppers
prep time
20 Min
cook time
25 Min
method
Bake
yield
12 serving(s)
Ingredients
- 12 - poblanos, stemmed, slit down the side and seeded
- 1/4 cup olive oil, extra virgin
- 24 - eggs
- 1/4 cup plus 2 tbl. milk
- 12 small tomatoe,s diced
- 12 - baby bella mushrooms, diced
- 12 - green onions, finely chopped
- 1/4 cup plus 2 tbl. cilantro, chopped
- 1/4 cup butter
- 3 cups shredded cheddar/monterey jack cheese blend
How To Make breakfast with a kick
-
Step 1Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
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Step 2Lightly coat both sides of poblano pepper with olive oil; place pepper, opened like a butterfly with cut side up, onto the prepared baking sheet.
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Step 3Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes.
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Step 4Whisk eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.
-
Step 5Melt 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.
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Step 6Bake in the oven until cheese is melted, 3 to 5 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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