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Breakfast Stuffed Peppers with Eggs

Breakfast Stuffed Peppers with Eggs

A colorful and satisfying alternative to traditional egg breakfasts, these stuffed bell peppers are filled with eggs and make for a cheerful presentation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Stuffed Peppers
  • 4 pieces large bell peppers (red, yellow, or orange) Choose firm peppers for better structure.
  • 8 large eggs Ensure egg dishes reach a safe temperature.
  • 1 cup cheese (shredded, optional) Use your favorite cheese for flavor.
  • 1 cup vegetables (diced, e.g., onions, tomatoes, optional) These can enhance flavor and texture.
  • salt and pepper to taste seasoning Adjust based on personal preference.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds.
  3. In a mixing bowl, whisk together the eggs, adding salt, pepper, and any desired vegetables.
  4. If using cheese, mix it into the egg mixture or keep it aside for topping.
Cooking
  1. Place the bell peppers upright in a baking dish.
  2. Fill each pepper with the egg mixture, leaving some space for expansion.
  3. Top with additional cheese if desired.
  4. Cover the baking dish with foil and bake for 25-30 minutes.
  5. Remove the foil for the last 5-10 minutes to brown the tops if desired.
Serving
  1. Carefully remove from the oven and let cool slightly before serving.
  2. Enjoy your stuffed peppers warm, optionally with toast and fruit.

Notes

Best served fresh but may be refrigerated for 3-4 days. Reheat until steaming hot. Consider pairing with toast or fresh fruits.