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Bacon and Egg Stuffed Chiles

Bacon and Egg Stuffed Chiles

Bacon and Egg Stuffed Peppers. 

Course Breakfast
Cuisine Mexican
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8 servings
Calories 220 kcal


  • 8 large Cubanelle chiles roasted and peeled
  • 6 slices thick-cut bacon diced
  • 2 Tbsp butter
  • 10 large eggs beaten
  • 1 cup shredded pepper-jack cheese
  • Diced tomato for garnish
  • Diced avocado for garnish


  1. Make a lengthwise cut along the side of each chile and carefully remove the seeds, leaving the peppers intact.
  2. Preheat the oven to 350 degrees. Line a baking sheet with foil.
  3. Heat a large skillet over medium-high heat. Add bacon and cook until crisp. Transfer to paper towels and drain. Wipe skillet clean.
  4. Add butter to clean skillet and melt over medium low heat. Add eggs and scramble until just fluffy, about 3-5 minutes. Add bacon and mix until well combined. Sprinkle with salt and pepper to taste.
  5. Sprinkle the insides of the chiles with shredded cheese. Spoon egg mixture evenly into chiles and arrange on prepared baking sheet.
  6. Bake at 350 degrees for 10 minutes until heated through.
  7. Top with tomatoes and avocado and serve.
Nutrition Facts
Bacon and Egg Stuffed Chiles
Amount Per Serving (1 g)
Calories 220 Calories from Fat 144
% Daily Value*
Fat 16g25%
Sodium 323mg13%
Carbohydrates 5g2%
Sugar 3g3%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.