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Breakfast Stuffed Peppers

stuffed peppers in skillet.

Stuffed peppers are always a hit for dinner in my house, but they are just as good for breakfast! These are stuffed with sausage, bacon, cheese, and egg, but feel free to play around with the fillings to suit your tastes. 

Stuffed peppers are always a hit for dinner in my house, but they are just as good for breakfast! These are stuffed with sausage, bacon, cheese, and egg, but feel free to play around with the fillings to suit your tastes. 

Yield 4 stuffed peppers
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes

Ingredients

  • 2 red bell peppers
  • 4 ounces breakfast sausage, cooked and crumbled
  • 4 slices bacon, cooked and crumbled
  • ½ cup shredded cheddar
  • 4 large eggs
  • Salt and pepper, to taste

Instructions

  1. Slice the peppers in half from top to bottom. Remove seeds and membranes and set aside.
  2. Heat a large skillet over medium heat and add ¼ cup of water. Place the peppers in the water, cut side down, and cover the pan. Cook for 4 minutes.
  3. Remove the lid and flip the peppers over with tongs. Use a paper towel to blot dry the insides. Add the sausage, bacon, and cheddar to the peppers, leaving enough space for an egg.
  4. Carefully crack an egg into each pepper. 
  5. Add an additional ¼ cup of water to the skillet. 
  6. Cover the pan and continue cooking on medium low heat for 5-10 minutes, depending on how runny you’d like your egg yolks. 
  7. Season with salt and pepper before serving

Notes

When filling the peppers, use a ball of foil to prop the peppers up or lean them against each other to prevent the egg from spilling out. 

Nutrition Information:

Yield: 4 Serving Size: 1 stuffed pepper half
Amount Per Serving: Calories: 252Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 236mgSodium: 558mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gProtein: 19g

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