Poblano Peppers in the garden!

So St. Patty's is over so I'm on to whatever recipes again. Here's another fun breakfast casserole, though we had it for dinner. And it paired well with a white sweet wine.

Pepper and Egg bake (4 servings)
2 Poblano Peppers sliced down the middle (seeded)
1 1/2 cup frozen shredded hash browns
1/2 lb crumbled hot ground sausage (raw)
1 cup fresh salsa 
6 eggs, whipped --salt and pepper to taste
1 cup Pepper Cheese shredded
In a 5 x 8 loaf pan spray with oil. Lay out the peppers on the bottom. Layer ingredients as listed above. Back in the oven at 400 for one hour, or until sausage is done.

423 Calories per serving, Fat 26g, Saturated Fat 12g, Cholesterol 337mg, Sodium 933mg, Carbohydrate 21g, Dietary Fiber 2g, Sugars 3g, Protein 24g,  Vitamin A 15 %, Vitamin C 99%, Calcium 16% and Iron 4%

This turned out better than I thought it would. It's also on the spicy side.



Lindsay said…
Sorry but I'll go with sweet sausage. And I'm guessing that's Pepper Jack cheese, right.
Sounds good.
Does it reheat or should you(ed.) eat it right away
Mary Martinez said…
Lindsay, I know you love the sweet sausage. You can use whatever type of sausage you like, and you can reheat it.

It was good. I'm trying to decide what to do next!

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