I love a good paleo breakfast casserole. This is one of my favorite things to make on a Sunday and then eat throughout the week! I mean seriously who has time to make a big breakfast on a weekday?! I sleep until the absolute latest possible then I’m out the door to work. Instead of making a big family-style breakfast casserole, I decided to fill big poblano peppers with some of my favorite breakfast casserole ingredients. I love, love how these Paleo Breakfast Stuffed Poblano Peppers turned out! The poblano peppers create the perfect individual boats to hold up the breakfast casserole for me to take to work. I love the addition of fresh avocado to tie into the Mexican flavors of the Breakfast Stuffed Poblano Peppers! These Breakfast Stuffed Poblano Peppers are the perfect healthy grab-and-go breakfast or tasty individual breakfast for a fancy brunch feast!
Evidently monsoon season has hit Arizona. I had no idea it “monsooned” in Arizona until I moved here. I honestly thought the extreme heat was the only bad weather of Arizona. I was wrong! There is monsoon weather complete with flash flooding and microburst. There is also insane dust storms called haboobs. Even with the current crazy weather, I am still so happy I moved here! I am loving my new job and exploring a new city. Arizona marks the 4th big move of my adult life. Honestly I never thought I would move around this much! But with each move, I learn more about myself. I love exploring new places, trying new restaurants and finding hidden local gems.
- 4 large poblano pepper
- 1/2 cup sweet white onion, diced
- 1/2 lb ground chorizo
- 4 eggs
- 2 tbls coconut milk
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1 large avocado, mashed
- Heat oven to 375 degrees.
- Cut a small slit, stem to tip in each poblano pepper.
- Use your forefinger and thumb to gently open the slit and the use a spoon or small pairing knife to remove the stem. Use your finger to remove any leftover seeds and veins.
- In a medium skillet over medium heat, sauté onion until translucent about 2-3 minutes.
- Add in chorizo. Break apart and cook until browned. Remove from heat and let cool slightly.
- In a small bowl, beat eggs with coconut milk, salt, garlic powder and pepper.
- Add cooled chorizo mixture with eggs and fully combine.
- Place deseeded poblano peppers on a rimmed baking sheet. Use a spoon to evenly distribute egg mixture into each pepper.
- Cook for 25-30 minutes until eggs are set.
- Serve with a helping of mashed avocado!