Ingredients
Scale
- 2 poblano peppers
- 1 lb gluten-free pork breakfast sausage (Jimmy Dean recommended)
- 8 large eggs
- 3/4 cup milk (any kind)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Dashes of green Tabasco sauce (optional)
- 1/2 cup chopped green onions
- 8 oz shredded Monterey Jack or Pepper Jack cheese (divided)
- 4 cups frozen shredded hash browns (thawed)
Instructions
- Preheat oven to 425°F, roast poblano peppers for 20 minutes until charred.
- Steam peppers in a ziplock bag, peel, seed, and chop them.
- Brown the sausage in a skillet over medium-high heat.
- Whisk eggs, milk, salt, pepper, and optional Tabasco in a bowl.
- Add green onions, roasted peppers, sausage, and hash browns to the egg mixture, then stir in some cheese.
- Pour mixture into a nonstick sprayed baking dish, top with remaining cheese, and cover with foil.
- Bake at 350°F for 1 hour and 10 minutes. Remove foil, bake additional 15-20 minutes until cheese is golden.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For added flavor, incorporate vegetables like spinach or diced tomatoes.
For a spicier option, increase Tabasco or add diced jalapeños.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 14
- Cholesterol: 200