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A close up look at a breakfast chile relleno stuffed with eggs, cheese, and sausage.
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Breakfast Chile Rellenos

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.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Breakfast
Cuisine: Mexican
Servings: 4 peppers
Calories: 481kcal


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.



Some poblano peppers are very spicy. If yours are, or if you don't like a lot of spice, be sure to remove the seeds with a spoon.
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.


Calories: 481kcal | Carbohydrates: 15g | Protein: 26g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 234mg | Sodium: 1282mg | Potassium: 627mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1254IU | Vitamin C: 107mg | Calcium: 529mg | Iron: 4mg