Breakfast Sausage Peppers

Makes: 6 servings (1 stuffed pepper each)

Prep Time: 15 min.
Baking Time: 25 - 28 min.

Ingredients

6 poblano peppers
1 package hot pork sausage roll
1 cup (4 ounces) shredded cheddar cheese
1/2 - cup chopped onion
6 eggs
1/2 - cup whipping cream
3 tablespoons chopped fresh parsley
2 tablespoons butter
Salt and black pepper to taste

Directions
Preheat oven to 350°F.

Cut off pepper tops. Remove seeds and membranes and discard. Cook peppers in boiling water 5 minutes; drain. Cool.

In large bowl, mix sausage, cheese and onion just until blended. Spoon into polbano peppers; place in shallow foil-lined baking pan.

Bake 25-28 minutes or until sausage is thoroughly cooked.

Meanwhile, beat eggs, cream and parsley in large bowl with wire whisk until well blended. When peppers have baked 20 minutes, melt butter in large skillet over medium heat. Add egg mixture; cook 5-6 minutes or until set, stirring occasionally.

Spoon eggs onto 6 serving plates; season with salt and black pepper. Top with stuffed peppers.

Alan’s Kitchen Tip: To microwave poblano peppers before stuffing as directed, place seeded peppers in 9-inch microwaveable pie plate. Add ¼ cup water. Cover with vented plastic wrap. Microwave on HIGH 4-5 minutes or just until peppers are crisp-tender.