Sausage and Egg Stuffed Hatch Green Chile Peppers Recipe

Grilled egg- and sausage-stuffed Hatch peppers make a great hunt camp breakfast

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
3-6
serves
Easy
difficulty

One of my favorite things about hunting mule deer in the high desert of New Mexico is the proximity to freshly roasted Hatch green chile peppers. They're great for just about any camp meal. Luckily, we can get fresh Hatch peppers this time of year at a local market. While it isn’t quite the same as getting them from the source, they’re still pretty good.

With just enough heat, they make a great stuffing pepper for this breakfast dish. We use our wild pork breakfast sausage with scrambled eggs and lots of cheese for the stuffing. Cook them in the oven or on your Traeger Grill.

Serve the dish with a dollop of sour cream.

Ingredients

6 Large Hatch chile peppers

1 pound bulk breakfast sausage

10 eggs, beaten

1 cup shredded cheese of your choice

1 cup Mexican style cotija crumbling cheese

1/2 teaspoon ground cumin

 

Cooking Instructions

Start by cutting a 3/4-inch-wide section out of the side of the peppers, down most of their length. Use a spoon to carefully scrape away and discard the seeds and ribs from inside the pepper.

Remove a section of each pepper, then scoop out the seeds and ribs.

Dice the sections you removed from the tops of the peppers. Brown the sausage and diced peppers with the cumin in a skillet over medium heat.

Dice the removed strips of pepper to cook with the sausage.

Once the sausage has browned and the diced peppers are soft, remove the pan from the heat and stir in the beaten eggs and shredded cheese. The heat from the sausage will begin to cook the eggs, but they should still be fairly soft and liquid at this point.

Brown the sausage, then remove the pan from the heat and add the egg and cheese.

Place the peppers on a sheet pan or in a disposable aluminum pan. Use a spoon to fill each pepper to the top with the egg/sausage mixture. Pour any remaining filling over the top of the peppers. Sprinkle over the crumbled cotija cheese and bake or grill at 350 degrees for 25 to 30 minutes until the eggs are set and the peppers are soft. Serve with sour cream.

Use a spoon to fill each pepper, then pour the remaining egg mixture over the top of the peppers before grilling.

 

 

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