Bacon, Mushroom, and Poblano Hash Egg Bake
Crispy uncured bacon, tender cremini mushrooms, and smoky poblano peppers folded into seasoned baked eggs.
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 7
- Cuisine: Southwestern
- Difficulty: Easy
- Cost: $1.72/serving
Dietary
- Gluten-Free
- Dairy-Free
- Paleo
- Whole30
- Keto
- Low-Carb
- Low-Sugar
- Low-Calorie
- Soy-Free
- High-Protein
Tags
- bake
- smoky
- savory
- comfort food
- budget-friendly
- rich
Ingredients
- 8 slice bacon (uncured, thick-cut, chopped)
- 8 ounce cremini mushrooms (sliced)
- 2 poblano peppers (medium, seeded, diced)
- 1 red onion (medium, diced)
- 12 large eggs
- 0.33 cup canned coconut milk (unsweetened)
- 0.25 cup fresh cilantro (chopped)
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, cook 8 slices chopped bacon for 6 to 8 minutes until crisp. Remove bacon with a slotted spoon and transfer to the baking dish, leaving 1 tablespoon of rendered fat in the skillet.
- Add 8 oz sliced cremini mushrooms, 2 diced poblano peppers, and 1 diced red onion to the skillet. Sauté for 5 to 6 minutes until tender and moisture evaporates. Transfer to the baking dish and mix with the bacon.
- In a large bowl, whisk 12 large eggs, 1/3 cup canned coconut milk, 1/4 cup chopped fresh cilantro, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the egg mixture over the bacon, mushrooms, and poblanos in the baking dish.
- Bake for 25 to 28 minutes until golden around the edges and set throughout. Rest 5 minutes before slicing into 7 portions.
Notes
Reheats cleanly in the toaster oven or microwave without losing moisture.
Nutrition (per serving)
- Calories: 282
- Protein: 22.2 g
- Carbohydrates: 4.9 g
- Fat: 20.8 g
- Fiber: 1.7 g
- Sodium: 696 mg
- Saturated Fat: 7.6 g
- Sugar: 2.9 g
- Cholesterol: 361 mg