Servings: 4 servings
Calories: 285kcal
Ingredients
- 4 large poblano peppers sub: bell peppers for milder heat
- 8 oz fresh Mexican chorizo or bulk breakfast sausage 225 g; sub: ground turkey + taco seasoning
- 4 large eggs sub: 8 egg whites for leaner macro
- 2 tbsp heavy cream sub: unsweetened almond milk
- 1/2 cup Cotija cheese crumbled, 50 g; sub: queso fresco, feta, or shredded Jack
- 1 tbsp avocado oil sub: olive oil, melted bacon fat
- Sea salt & black pepper to taste; sub: add smoked paprika for depth
- Garnish: chopped cilantro + hot sauce sub: salsa verde dollop
Instructions
- Prep peppers: Preheat oven to 400°F. Halve poblanos lengthwise, keeping stems intact; scoop out seeds. Brush shells with avocado oil.
- Brown sausage: Cook chorizo 5 min until crumbly and no longer pink.
- Scramble eggs: Whisk eggs, cream, salt, and pepper. Soft-scramble 1–2 min until just set. Fold sausage back in.
- Fill & bake: Mound egg-sausage mix into each pepper boat. Sprinkle Cotija on top. Roast 20–25 min until peppers are tender and cheese is browned.
- Finish & serve: Rest 3 min. Shower with cilantro, add hot sauce.
Nutrition
Serving: 1serving | Calories: 285kcal | Protein: 18g | Fat: 21g | Fiber: 2g
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