Roasted Poblano Breakfast Casserole is an easy, cheesy egg casserole made with tender hash brown potatoes, roasted poblano peppers, chives, and sharp cheddar. It is a flavorful, no-fuss vegetarian breakfast casserole that works beautifully for brunch, holidays, potlucks, and make-ahead morning meals.
Breakfast casseroles are always welcome at a shared table, but many of them rely on bacon, sausage, or a heavy canned soup base. This roasted poblano breakfast casserole keeps things simple and satisfying without meat, without a crust, and without condensed soup. The result is a hearty egg bake with plenty of flavor, creamy texture, and just enough roasted pepper character to make it memorable.
This recipe came together because I wanted a breakfast dish that felt special but was still practical enough to make early in the morning. It needed to be cheesy, easy to transport, and generous enough to serve a group. It also needed to stand apart from the usual sausage breakfast casseroles and biscuit-heavy brunch spreads. Roasted poblano peppers turned out to be exactly the right ingredient.
Poblano peppers are one of the best ways to add depth to a vegetarian breakfast casserole. They are usually mild, though they can occasionally bring a little heat, and roasting them makes their flavor richer and more savory. Once the skins are blistered and removed, the peppers become soft, fragrant, and perfect for folding into eggs and potatoes.
The hash brown potatoes give this casserole body and make it feel like a complete breakfast. Instead of using a pastry crust or bread, shredded potatoes create a tender base that pairs naturally with eggs and cheese. This also keeps the dish easy to assemble in one baking dish, which is exactly what you want when preparing food for a potluck, brunch buffet, or busy family breakfast.
The most hands-on part of the recipe is roasting the poblanos, and even that is straightforward. Place the peppers under the broiler, turn them as the skins blister, then let them steam briefly in a bag. After a few minutes, the skins slip off easily. From there, the casserole is just a matter of layering potatoes, roasted peppers, chives, cheese, and a seasoned egg mixture in a baking dish.
Sharp cheddar adds the bold cheesy flavor that makes this roasted poblano egg casserole so comforting. Sour cream and milk help the eggs bake up creamy rather than dry, while chives bring a fresh onion-like note. A little roasted red bell pepper adds color and sweetness, balancing the mild smokiness of the poblanos.
This is the kind of breakfast casserole that feels casual but still gets attention. It is filling without being heavy, flavorful without being complicated, and simple enough to repeat whenever you need a reliable brunch recipe. Serve it warm from the oven, or let it rest briefly before slicing for neat portions. It is especially good for office breakfasts, holiday mornings, weekend brunch, or any occasion where you need a meatless egg casserole that feeds a crowd.
What makes this roasted poblano breakfast casserole so useful is its flexibility. The basic combination of eggs, potatoes, cheese, and roasted peppers is dependable, but the recipe also leaves room for small adjustments based on what you have on hand. As written, it is a cheesy vegetarian breakfast bake with a satisfying texture and plenty of roasted pepper flavor.
Roasted Poblano Breakfast Casserole
Ingredients
- 5 large poblano peppers
- ½ cup roasted red bell pepper finely diced
- ¼ cup heaping fresh chopped chives
- 20 oz shredded hash brown potatoes, thawed if frozen
- 2 cups shredded sharp cheddar cheese
- 1 dozen large eggs
- 1 cup sour cream
- 1 cup milk
- kosher salt
- fresh cracked pepper
Instructions
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Heat the oven broiler.
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Place the poblano peppers under the broiler and cook for about 5 minutes per side, turning until the skins are nicely blistered. Transfer the peppers to a zip-top bag and let them steam for 5 minutes. Move them to a cutting board and cool until they are easy to handle. Remove the skins and seeds, then dice the peppers and set them aside.
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Heat the oven to 400°F.
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In a bowl, whisk together the eggs, sour cream, and milk. Add a pinch of pepper and ½ teaspoon kosher salt. Whisk well to incorporate a little air, then set the mixture aside.
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In a greased 13×9-inch or 2- to 3-quart baking dish, layer the shredded hash brown potatoes, diced poblano peppers, roasted red bell pepper, chives, and 1½ cups of the shredded cheddar cheese. Sprinkle with a couple pinches of salt and pepper. Pour the egg mixture evenly over the top.
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Bake at 400°F for 60 minutes, or until the eggs are set and the potatoes in the center are tender. If the top browns too quickly, cover the dish loosely with foil while it continues baking. When done, sprinkle the remaining cheese over the casserole and let it melt. Remove from the oven and serve. Yields 8 servings.
Nutrition
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Carbohydrates: 20g
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Protein: 24g
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Fat: 23g
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Saturated Fat: 11g
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Cholesterol: 380mg
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Sodium: 567mg
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Potassium: 677mg
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Fiber: 6g
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Sugar: 8g
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If you enjoy easy brunch recipes, this roasted poblano breakfast casserole is a great one to keep in your rotation. What is your favorite dish to bring to a breakfast potluck?
