I love sausage. It's the easiest thing in the world to cook, because it's already seasoned. You don't have to do anything except throw it in a pan and let it cook! I'm not sure where this recipe idea came from, but I wanted to incorporate the moderate, warm spice of poblano peppers with some fairly traditional sausage spices. These turned out perfectly! The poblanos aren't too spicy, they're much milder than jalapeños, so they just provide some warmth to the dish.
This sausage is awesome on it's own, but you should add a couple yolky eggs and a pile of crispy hashbrowns. Yum. That's a plate that would be hard to beat for me! But you could also cook this up loose-meat style (aka- not in patties), and add it to some scrambled eggs, salsa, and avocado for some pretty killer breakfast tacos! Or, cook it up and throw it in my Egg-Free Breakfast Skillet in place of store-bought sausage.
I like to make these on the weekends so I've got some breakfast foods ready to eat all week long. With no sugar or other suspect and funky ingredients added, these are compliant for the 21 Day Sugar Detox I'm currently doing, as well as Whole30.
I originally created this recipe for Edible Baja Arizona magazine, so head over to their site for the complete recipe.
If you decide to take your breakfast up a notch, take a picture for Instagram, and tag me with #ideatthatfoodtoo. Or Pin the picture below to save this recipe for later!