(2 servings)

1 lb Italian Sausage
6 Pablano Peppers
½ Yellow onion diced
6 Eggs
½ Cup Heavy Cream
3 Tbsp Chopped Parsley
2 Tbsp Butter
1 Cup shredded Cheddar Cheese
Salt and Pepper to taste

Preheat oven at 350 F. Remove pepper tops and core out the center of pepper. Dice onion. In a mixing bowl add Sausage, onion, and cheddar cheese. Spoon mixture into empty peppers until full. Place peppers on a foil lined baking sheet and baked for 20-25 minutes until sausage is brown. When peppers are 3/4 done start the eggs. In a mixing bowl add eggs, heavy cream, and parsley. Beat together. Melt butter in sauté pan. Pour mixture into sauté pan and scramble (continuous stirring with rubber spatula, do not let stick). Remove peppers from oven. Spoon egg mixture onto plate and place 1 hot pepper with sausage on top of eggs. Add salt and pepper to taste. Serve warm