This breakfast casserole dish is spicy, cheesy, and delicious! Layers of roasted poblano peppers are filled with cream cheese, a spicy egg filling, and gooey shredded cheese. You can enjoy the casserole with your favorite breakfast protein or even top your casserole off with a keto guacamole or slices of avocado. Jessica L.
Arrange whole poblano peppers (1 whole per serving) on a bare sheet tray and place under a broiler on High. Cook the peppers for about 17 minutes, flipping them over halfway through. Ideally, you want the peppers’ skins to be dark brown and cracked all over (listen for the cracking sounds in the oven).
Transfer the peppers to an ice bath right away to blanch them. After the peppers have cooled, use your fingers to remove all the cracked skins that peels away. Slice the stems off the peppers and remove the seeds. Then, slice all the peeled peppers into halves and lay them into flat strips.
Preheat your oven to 350 degrees. Use paper towels to soak the excess liquid from the peppers and pat them dry. Arrange the pepper strips in the base of a large, 3QT glass baking dish, and sprinkle salt and pepper over the peppers (the peppers may overlap in layers). Microwave the cream cheese for 15-20 seconds until smooth and easily spreadable. Spread the cream cheese across the peppers.
Whisk together the egg, cream, and all seasonings. Pour the egg mixture into the casserole, letting it fill in between the peppers and base. Sprinkle the cheese over the top of the casserole.
Bake the casserole for 30 minutes. Slice into squares and enjoy.