I saw a recipe for baked chiles rellenos in Sunset Magazine that I lost track of, but always remembered the photo. It was a beautiful baking dish filled with puffy eggs and whole poblano peppers. I took the inspiration of that photo and used it for a stuffed poblano recipe I make a lot that my family and friends always like. The eggs are fluffy from a little baking powder and laced with cheese and sausage. The chiles are roasted and filled with fresh corn, red onion, red peppers and cheese. It can be made ahead, slipped into the refrigerator for an overnight nap, and popped in the oven for an amazing breakfast. Feel free to serve roasted potatoes on the side; we went with a salad.

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