Breakfast Poblano Peppers

 Breakfast Poblano Peppers

2 poblano peppers, stemmed and seeds removed

2 tsp. olive oil

4 eggs

1 T. milk

1/4 c. chopped cooked bacon

1/4 c. chopped onion

1 T. chopped fresh cilantro

2 tsp. butter

1/2 c. shredded Pepper Jack cheese

Preheat the oven to 450 degrees. Lightly grease a baking sheet.

Slit the peppers down one side. Lightly coat both sides of the peppers with olive oil. Place the peppers on the baking sheet, opened up with the cut side up. Bake in the preheated oven for 20 minutes until the pepper is tender.

Whisk eggs and milk together in a bowl; fold in bacon, onion, cilantro, salt and pepper.

Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set. Spoon the egg mixture into poblano pepper and top with cheese.

Bake in the oven until the cheese is melted, 3 to 5 minutes.

Serves 2.

This picture is the recipe doubled to serve 4.