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Breakfast

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SteveWPBFL
SteveWPBFL Posts: 1,327
in EggHead Forum
Poblano ABT Omelete topped with our house salsa. What's yours?
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  • Hotch
    Hotch Posts: 3,564
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    Was this done on an Egg? If so what pan did you use?
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    Poblano peppers on the Egg is my latest fad. Made four more yesterday while smoking some chicken and sausage on the Egg at 250F with a little pecan. Just gutted the Poblanos and wrapped with a slice of bacon and stuffed with Monterrey Jack and a little of our 'house' (home made) salsa. They were great for dinner. Had two left over. So, took about 1/2 of one and diced it up cold and threw it into an omelete. Topped it with the house salsa. Elan! 

    What kind of Egg breakfasts do you make? 

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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
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    I did not cook the omelet on the Egg, so that's cheating? 
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  • Hotch
    Hotch Posts: 3,564
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    We did what we called Mini Chorizo Egg Bites at the Salado Eggfest.

    Made some fresh Chorizo. Then loaded mini muffin pans with a southwestern egg scramble, shredded cheese and the chorizo. Once done (8-10 min at 400 indirect) then glazed with an homemade Chipotle Adobo sauce. Served over 100 bites.

    You could use a muffin top pan and make these for biscuit, egg and sausage breakfast sandwich.

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • henapple
    henapple Posts: 16,025
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    I've done pablanos stuffed with chorizo, black beans and cheese...wrapped in bacon.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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