Scrambled Eggs and Sausage Stuffed Poblano Pepper

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Scrambled Eggs and Sausage Stuffed Poblano Pepper

This recipe was inspired by a breakfast we had in Cabo.  Our eggs were served in a cheese fondue which was a little too rich for us.  I really enjoyed our lighter version.  Super yummy and a Paleo recipe for you to enjoy for breakfast or anytime!   

You can also add in diced tomatoes, mushrooms or other vegetables.




  • 2 poblano peppers
  • 1 teaspoon olive oil
  • 1 teaspoon unsalted butter or coconut oil
  • 4 large eggs
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 3 breakfast sausages, cooked
  • 1/4 cup your favorite melting cheese
  • Fresh cilantro


  1. Preheat oven to 450 degrees F.  Slice the poblano peppers in half and remove the seeds.  Place on a baking sheet and drizzle with olive oil.  Bake for 30 minutes. Remove from pan and reduce temperature to 350 degrees.

  2. In a mixing bowl whisk eggs then season with salt and pepper.  Slice cooked sausage and add to the bowl.  

  3. Melt butter or coconut oil in a sauté pan over medium heat.  Once hot add in eggs and cook for about 5-6 minutes.  Stir gently with a wooden spoon or spatula. 

  4. Fill each pepper half with eggs then top with cheese and place in the oven for 3-5 minutes.  Top with chopped cilantro (or any other fresh herb) and serve to enjoy!

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