Eggs Poblano with Bacon

Eggs Poblano

These can be baked in two mini-casserole dishes (mine are 6″ long) or you can do it right on the serving plates.  The flavor on these was absolutely scrumptious!   I will definitely be making THIS again!  One of the best egg dishes I’ve EVER created!   For some bizarre reason I kept tasting POTATO flavor in this!  ??  When I started making BREAKFAST, my husband kept saying “Don’t make any for me. I’ll have cereal.” He’s not fond of peppers.  But when he started smelling the bacon browning, he came into the kitchen and announced he would have some after all.  But I had already placed ALL the cooked toppings onto my serving of eggs (waste not, want not).  I scrambled some more eggs in a little pan to scoop some back onto his serving.  When he tasted it, he LIKED the dish!  We agreed double toppings on one serving was overkill, but when spread out over TWO servings of eggs, was just about right.  This recipe is suitable for all phases of Atkins, Keto diets and Primal Blueprint as well.  Paleo folks naturally need to omit the cheese.

INGREDIENTS:

4 slices bacon (weighed 4 oz), chopped

1 oz. onion, chopped

2 oz. poblano pepper, chopped

Tiny Dash of chipotle pepper powder  (chile powder or taco seasoning will work)

2 T. chopped cilantro

¼ c. shredded Monterrey Jack Cheese

2 T. unsalted butter

4 large eggs, beaten

DIRECTIONS:  Brown the bacon in a non-stick skillet. Add the onion and poblano pepper.  Saute until slightly browned.  Add cilantro and spice.  The bacon in this dish is salty enough for us, but add a dash of salt if you like.  Turn fire off and spoon out mixture onto a paper plate.  Wipe out skillet with paper towel and melt the butter in the pan next.  Add the beaten eggs and scramble/saute as usual. Spoon half the eggs into each of two small individual casserole dishes (or directly onto serving plates).  Sprinkle half the cheese over each.  Spoon half the bacon-pepper mixture on top of each.  Pop them into microwave and heat for 1-2 minutes on a LOW setting just long enough to melt the cheese well.  Or you can use a regular oven at 350º for 5-10 minutes.  Serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

408 cals, 34.5g fat, 3.3g carbs, 0.65g fiber, 2.65g NET CARBS, 22.6g protein, 480 mg sodium

 

 

 

8 thoughts on “Eggs Poblano with Bacon

  1. Malainie

    I do eggs like this except I use a locally produced green chile sauce, from here in New Mexico. I put a couple of teaspoons of it in a bowl covered with grated sharp cheddar. Nuke it for 30 seconds to melt the cheese and then add two softboiled eggs. It is so good!

    1. Yes, various chili sauces are wonderful on eggs. 🙂 I had never used poblanos with eggs before and they tasted totally different done this way……not like poblanos at all really.

  2. April

    I’ve been looking for some really different egg recipes and I think this will fit the bill! However, is there a typo on the fat grams? It does look terribly high.

    Thanks!

    1. Yes, I left out my decimal point. Should be 34.5 and I’ve corrected that. Thanks so much for noticing my error, April. Hope you like this dish. I was just blown away at how good this was. 🙂

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