Roasted Poblano and Sausage Breakfast Casserole Recipe


  • 2-3 large poblano peppers
  • 1 lb breakfast sausage (mild, spicy, or your favorite type)
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper (optional, adds color and flavor )
  • 8 large eggs
  • 1 cup milk (any kind)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 4 cups frozen shredded hash browns, thawed (or equivalent of homemade hashbrowns)
  • Optional: Hot sauce, chopped cilantro, diced tomatoes for topping


1. Preparation

  • Preheat oven to 400°F (200°C).
  • Grease a 9×13 inch baking dish.

2. Roasting the poblanos

  • Roast the poblano peppers: Place peppers directly on the gas stovetop over medium heat, or under a broiler. Turn occasionally until their skin is charred and blistered on all sides.
  • Steam and peel: Place the roasted peppers in a bowl and cover with plastic wrap for 10 minutes. This steaming helps loosen the skins. Carefully peel off the charred skin, remove the stems and seeds, and chop the peppers.

3. Cooking the sausage and vegetables

  • Brown the sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula, until browned and cooked through. Drain off any excess grease.
  • Sauté vegetables: Add the chopped onion and green bell pepper (if using) to the skillet and cook until softened, about 5 minutes.

4. Assembling the casserole

  • Whisk the egg mixture: In a large bowl, whisk together the eggs, milk, salt, and pepper.
  • Layer the ingredients: In the prepared baking dish, spread the hash browns evenly. Top with the cooked sausage mixture, roasted poblanos, and both kinds of cheese.
  • Pour over the egg mixture: Gently pour the egg mixture over everything, trying to distribute it evenly.

5. Baking and Serving

  • Bake: Cover the dish with foil and bake for 30 minutes. Uncover and continue baking for another 20-30 minutes, or until the eggs are set and the cheese is melted and bubbly.
  • Let it rest: Let the casserole rest for 5-10 minutes before serving.
  • Optional toppings: Serve with hot sauce, chopped cilantro, and diced tomatoes if desired.


Make-ahead option: Assemble the casserole the night before and refrigerate. In the morning, let it sit at room temperature for 30 minutes before baking (you may need to add 10-15 minutes to baking time).

Adjust spice level: Use mild sausage and omit hot sauce for a less spicy version. For extra heat, use spicy sausage and add hot sauce to taste.

Customize it: Add other veggies like mushrooms or spinach. Switch up the cheese with Pepper Jack or Colby Jack.


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