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Breakfast Stuffed Peppers
Stroller Envy

Breakfast Stuffed Peppers

A printable version of breakfast stuffed peppers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers
  • 2 tablespoons water
  • 1 lb pork breakfast sausage
  • 8 eggs, beaten
  • 1 1/2 cups shredded cheddar, divided
  • 1/2 cup diced tomatoes, optional
  • Salt and pepper to taste
  • 2 green onions, sliced, optional

Method
 

  1. Preheat your oven to 350°F.
  2. Cut 4 bell peppers in half lengthwise and remove seeds and membranes.
  3. Place the pepper halves in a microwave-safe dish with 2 tablespoons of water, cover, and microwave for 2 minutes to soften slightly.
  4. In a large skillet over medium heat, cook 1 pound of breakfast sausage, breaking it into crumbles, until browned and cooked through (about 6-8 minutes). Ground pork must reach 160°F.
  5. Drain excess fat, leaving about 1 tablespoon in the pan.
  6. Reduce heat to medium-low and add 8 beaten eggs directly to the sausage in the pan.
  7. Scramble the eggs with the sausage until just cooked through but still slightly soft (they'll cook more in the oven).
  8. Remove from heat and stir in 1 cup of shredded cheddar cheese, ½ cup of diced tomatoes (optional), salt, and pepper.
  9. Arrange the pepper halves in a baking dish and fill each with the egg and sausage mixture.
  10. Top the eight halves with the remaining 1/2 cup cheddar.
  11. Bake for 15-20 minutes until peppers are tender and the filling reaches 165°F.
  12. For extra golden cheese, broil for 2-3 minutes at the end.
  13. Garnish with sliced green onions or fresh herbs before serving.

Notes

Equipment: 12-inch skillet, instant-read thermometer, 9x13-inch broiler-safe baking dish.
Serving size: one 4th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.