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Breakfast Chile Rellenos
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Charred poblano peppers stuffed with bacon, eggs, cheese, onions, mushrooms, and garlic.
Course: Breakfast
Servings: 2 -4
Author: Emily
  • 4 poblano peppers stems and seeds removed
  • 4 eggs beaten
  • 4 slices bacon
  • 2 oz mushrooms diced
  • medium onion diced
  • 2 garlic cloves minced
  • 3/4 cup shredded cheddar or Mexican blend cheese
  • olive oil
  • salt and pepper to taste
  • sour cream
  1. Heat about 1 tsp olive oil in skillet over medium heat. Use enough oil to lightly cover the bottom of the pan. Place peppers in skillet, turning to evenly char all sides, about 3-5 minutes. Remove peppers when the outside is charred but the pepper is still bright green. The pepper will finish cooking when it's placed back in the skillet to reheat and melt the cheese.
  2. After peppers are charred, cook bacon until slightly crispy. Place cooked bacon on paper towels to drain. When bacon has slightly cooled, chop. Wipe bacon grease from pan.
  3. Saute onions, mushrooms, garlic in skillet until soft, about 5 minutes.
  4. Add beaten eggs to cooked vegetables and cook until eggs are done, about 4-5 minutes.
  5. When eggs are scrambled, remove from heat and stir in bacon and 1/2 cup shredded cheese.
  6. Stuff the peppers with the remaining shredded cheese, evenly distributing between the peppers.
  7. Then stuff the peppers with the egg mixture.
  8. Reheat skillet over medium heat. Place stuffed peppers in the skillet, turning occasionally until cooked through, about 3-5 minutes.