A delicious and healthy remake, Breakfast Chile Rellenos, stuffed with sausage, eggs and cheese. This low carb breakfast is easy to make ahead of time and is perfect for the holiday season! These easy chile rellenos aren’t fried, but baked with a layer of cheese on top, for a still-indulgent but healthier option.
This post is sponsored by Jones Dairy Farm — a company committed to bringing you high quality breakfast meat options. I only work with brands whose products I genuinely love. Thank you for supporting the brands that help keep Sunkissed Kitchen running!
- 1 A Delicious Low Carb and Keto Stuffed Pepper – for Breakfast!
- 2 The Best Breakfast Sausage
- 3 How to Make Breakfast Chile Rellenos & Chile Relleno Sauce
- 4 How to Serve Breakfast Chile Rellenos
- 5 Breakfast Chile Rellenos
A Delicious Low Carb and Keto Stuffed Pepper – for Breakfast!
Chile rellenos have always been one of my favorite Mexican offerings. I love the flavor of the peppers, and the oozy cheese? Yes please!
Recently, I was thinking what a great breakfast they would make — dressed up with some breakfast staples like eggs and sausage, and drenched in that delicious cinnamon-spiked chile relleno sauce.
It was a very, very good idea. So good, you can guarantee this dish will be served for multiple holiday breakfasts in this house.
You’ll Love these Easy Stuffed Peppers because:
- Sausage, eggs and cheese. Yup.
- The peppers are blanched and baked, rather than fried — it’s an easier, less messy preparation, that’s also healthier.
- Don’t get me started on this sauce! Cinnamon, bay leaves, oregano and cumin make this an unforgettable addition. You can save time by using a jarred enchilada sauce — but if you have time, you’ll love this!
The Best Breakfast Sausage
I always have my freezer stocked with Jones Dairy Farms all natural breakfast sausages and bacon for easy protein. I add them to dinners, like this incredible Sausage Stuffed Spaghetti Squash, and have used it for other breakfasts, like this super popular Sweet Potato Bacon Breakfast Quiche.
Jones Dairy Farm products are all certified gluten free (yay! no deciphering labels here!), and the ingredients are short and simple – meat, spices, salt. That’s it. I really appreciate companies who use real food, and nothing else, in their products.
I used the Jones Dairy Farm All Natural Golden Brown Pork Sausage Patties for these breakfast chile rellenos, but they have chicken and turkey options to use as well!
Hop on over to the Jones Dairy Farm website to see where they are sold near you!
How to Make Breakfast Chile Rellenos & Chile Relleno Sauce
Step 1: Blanch your poblanos. Believe me – this is way faster than roasting the chiles. It takes about 10 minutes in boiling water to get them nice and soft and ready to stuff.
Step 2: Remove the chiles from the boiling water, and make a lengthwise slice. Don’t cut the pepper in half – you just want to be able to stuff the inside of the pepper. If your chiles are really hot, of you don’t want these to be too spicy, you can use a spoon to remove the seeds.
Step 3: Make some scrambled eggs, and brown the Jones Dairy Farm Golden Brown Pork Sausage patties. Cut the patties in half and set aside.
Step 4: Start making your chile relleno sauce by first softening the onion by sautéing it in some avocado or olive oil.
Step 5: Add the rest of the chile relleno sauce ingredients — diced tomatoes, water, and then the good stuff — cinnamon sticks, bay leaves, cumin and oregano, for a unique and unforgettable flavor!
Step 6: Remove the cinnamon sticks and bay leaves, and then blend the sauce until it’s super smooth.
Step 7: Into a casserole dish, add the sauce, and then the peppers. Stuff each pepper with some grated cheese (I love pepperjack or white cheddar), scrambled eggs, and sausage. Once each pepper has been stuffed, top them with some extra cheese!
Step 8: Bake the dish until the cheese is melted and bubbly, which took 15 minutes for me. If your sauce is cold or you assembled this ahead of time and are baking it from cold, first cover the pan with foil and bake for 15 minutes, and then uncover and bake for another 10-15 minutes to slightly brown the cheese.
How to Serve Breakfast Chile Rellenos
The most traditional side dishes for breakfast chile rellenos would be rice and beans. Definitely do that if that’s what will make it a perfect meal for you!
I served these chiles on cauliflower rice to keep the dish low carb and add some extra veggie goodness.
Definitely feel free to just each these on their own, or even put it on a bed of greens.
However you serve them, you’re sure to enjoy them!
If you make this recipe, be sure to share it with me! Find me on Facebook or Instagram and be sure to tag #SunkissedKitchen @SunkissedKitch
Breakfast Chile Rellenos
- 4 poblano peppers *choose large peppers
- 4 eggs
- 2 cups pepperjack cheese shredded
- 4 Jones Dairy Farm Golden Brown Pork Sausage Patties
Chile Relleno Sauce
- 2 tablespoons avocado oil
- 1 onion chopped
- 1 can diced tomatoes 14 ounce
- 1 jalapeno diced, seeded if desired (to reduce heat)
- 1 cup water
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 cinnamon sticks or 1 teaspoon cinnamon
- 2 bay leaves
- 1 teaspoon sea salt
- Start by blanching the poblanos. Boil water in a large pot, and then add the peppers for about 10 minutes, until they are soft when pierced with a fork. I like to put the lid on my pot to keep them from floating, but you can also just flip them over half way through.
- Preheat oven to 425º F.
- Remove the chiles from the boiling water, and make a lengthwise slice. Don’t cut the pepper in half – you just want to be able to stuff the inside of the pepper. If your chiles are really hot, of you don’t want these to be too spicy, you can use a spoon to remove the seeds.
- Make some scrambled eggs, and brown the Jones Dairy Farm Golden Brown Pork Sausage patties. Cut the patties in half and set aside.
- Add the chile relleno sauce to a baking dish, and then add the peppers into the dish. Stuff the peppers with 1/4 of the cheese, 1 scrambled egg, and 1 sausage patty (two 1/2s) each. Top the dish with extra cheese.
- Bake the chile rellenos for 15 minutes, or until cheese is melted and bubbling. If you make your chiles ahead of time and the sauce has cooled or chilled before baking, then cover the dish with foil and cook for 15 minutes, and then remove the foil and cook for another 10-15 minutes, until the sauce is bubbling and the cheese has begun to bubble and brown.
Chile Relleno Sauce
- In a large skillet, add the avocado oil and onion. Saute over medium heat for about 10 minutes, until the onions are softened.
- Add the rest of the sauce ingredients — diced tomatoes, water, cinnamon sticks, bay leaves, cumin and oregano. Allow the mixture to come to a simmer and then reduce heat to medium low. Simmer the mixture for 10-15 minutes.
- Remove the cinnamon sticks and bay leaves, and add the sauce to a blender. Process until a smooth sauce forms. Reserve the sauce until ready to assemble your dish.
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