Spicy Mornings

I promised you breakfast recipes and didn't deliver. Hopefully this week I can play catch up.

Original recipe credit to A Spicy Perspective blog. I made one pepper at a time but it's easy enough to make a bigger batch. Just roast as many peppers as you need and adjust the fillings accordingly.

What you'll need:
-Poblano Peppers
-3 Eggs
-3/4 cup Hash-brown Potatoes
-1/2 Red Bell Pepper
-1/2 cup Shredded Cheese

To roast the pepper:
Preheat your oven to 450 F. Slit your peppers down the center and place them in a high sided pan. I lined mine with foil to make clean up easier. You can scoop out the seeds or leave them in depending on how spicy you want your finished product to be. 

Bake the peppers for 15-20 minutes or until the skin browns and bubbles up. 

After you let the peppers cool for a bit you can pull the loose skin off with your fingers.

For stuffing:

While your peppers are in the oven heat butter in a pan. Once it melts add your hash-browns in and stir over Medium-Low heat. Cook for 5-8 minutes or until your potatoes brown.

Toss in the rest of the veggies you want to add to the pan with your potatoes and continue to stir everything until cooked the way you like it.

You can cook your eggs however you want as well but to save on time and dishes I just threw mine in with the veggies.

Stuff your egg mixture into the peppers and cover with cheese. 

This breakfast changed my life...well at least my weekend mornings. It's perfect for Sunday brunch or breakfast for dinner. Top with sour cream and enjoy with a side of toast. 5 stars easily. Happy Mornings