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Breakfast Stuffed Peppers

A hearty and colorful breakfast dish filled with protein-rich ingredients, perfect for meal prep and easy to customize.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Bell peppers Any color works, preferably red or yellow.
  • 8 large Eggs Use large eggs for the best texture.
  • 1 cup Breakfast sausage or bacon Cooked and crumbled. Turkey sausage works great too.
  • 1 cup Potatoes or hash browns Optional, for added heartiness and texture.
  • 1 medium Onion Finely chopped.
  • 2 cloves Garlic Finely chopped.
  • 1 cup Spinach Fresh or frozen, make sure to squeeze out excess moisture.
  • 1.5 cups Shredded cheese Cheddar, Monterey Jack, or mozzarella. A mix is lovely.
  • 0.25 cup Milk or cream For tender eggs.
  • to taste Salt For seasoning.
  • to taste Pepper For seasoning.
  • 1 teaspoon Paprika For seasoning.
  • 1 tablespoon Olive oil For sautéing the veggies and greasing the baking dish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Slice off the tops of the bell peppers and scoop out the seeds and ribs. If necessary, trim the bottoms for stability.
  2. Lightly oil a baking dish and place the peppers upright inside. Bake the empty peppers for 10 minutes to soften slightly.
Cook the Filling
  1. In a skillet, warm a little olive oil. Sauté the onion until translucent, then add the garlic and sauté for one more minute.
  2. Stir in the sausage or bacon, cooking until browned and crumbly. Add the spinach and allow it to wilt.
  3. If using, add the potatoes or hash browns and cook until golden and cooked through. Remove from heat and let cool slightly.
Fill and Bake
  1. In a bowl, whisk the eggs with the milk or cream and season with salt, pepper, and paprika.
  2. Fold in the cooled filling and a handful of cheese. Spoon the mixture into the peppers until nearly full.
  3. Sprinkle extra cheese on top and bake for 25 to 30 minutes until the eggs are set and the tops are golden.
  4. Let the peppers rest for about 5 minutes before serving.

Notes

For extra flavor, you can add Cajun seasoning to the egg mixture or experiment with different proteins and vegetables.