Egg and Sausage Stuffed Peppers

Want an easy and delicious, make-ahead brunch recipe? Try these Egg and Sausage Stuffed Peppers. They are amazing. The bell peppers are first stuffed with an onion, potato, and sausage hash. Crack an egg into the hash and bake them in your oven and breakfast is ready.

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Helllllo make-ahead brunch recipe that wins all the I'm so pretty awards!

Those beauties you're looking at are a sausage stuffed peppers mashup with hashbrowns and fried onions and perfectly soft-set eggs. A little weekend morning HEAVEN coming right at you.

Or Christmas morning heaven, cause you know you want to put a plate of red and green breakfast peppers in front of all your favorite peeps and listen to the compliments roll in while you pat yourself on the back. Don't worry, I won't tell anyone how EASY this breakfast is to make.

Easy easy easy. Super crazy easy. That's what these sausage stuffed peppers are.

If you can put some sausage, onions, and potatoes into a pan and let them cook, you can make these. After that, all you have to do is stuff some peppers with the sausage hash, pop in an egg, and put the peppers in the oven.

See what I mean by easy? And they can be assembled ahead. Move over Christmas morning wife saver, there's a new brunch in town!

I've made these sausage stuffed peppers with my favorite breakfast sausage: Grimm's Fine Foods Breakfast Sausage. What do I love so much about them?

• They taste freaking amazing. Is there really anything more important than that? I think not. I could eat these sausages every day.
• They are gluten, lactose, and soy free and have no MSG added. You also won't find sugar on the list of ingredients, which is rare for sausage. I started eating these sausages when I did my first Whole30 Program as they were the only compliant breakfast sausages I could find. I liked them so much that they became my breakfast sausage of choice. 
• Along the same lines, I just love the simple and clean ingredients – pork, water, sea salt, spices, onion powder. Ta da!
• The first thing I noticed when I first cooked these sausages is that there is very minimal fat it the pan when cooking. Bonus!
• They are also made with 100% verified Canadian Pork raised without the use of antibiotics. Yes!
• They are made in British Columbia. That's where I'm from. Go local!

When you're shopping, this is the package you want to look for:

Making Egg and Sausage Stuffed Peppers:

→ The sausage hash comes first. Cook the sausage and onion until both are cooked and the onion turns golden. Add some diced potatoes and garlic. Always garlic. Keep on cooking until the potatoes are soft.

→  Stuff that hash into some bell peppers that you've cut in half and press it down so that it is a little like a crust.

Make Ahead – If you're making these for Christmas (or any other morning), stop right here. Cover the pan and put it in your fridge. When you're ready to bake them, crack some eggs into the peppers while your oven is preheating.

→  Crack an egg into each of the pepper halves. I like to crack them into a small bowl and then pour them into the peppers. It's easier.

→  Pour some water into the pan, cover it, and bake for 20 minutes.

→  EAT! This is the most important step.

The trick to making baked eggs:

Before you head to the kitchen on a sausage stuffed peppers making mission, we need to have a little chat about baked eggs. There are two things I need you to make sure you do here. And not just with this baked egg recipe, with every baked egg recipe you make from here on in.

1.  Pour some water into the pan. Not on the peppers. Not on the eggs. Into the pan. Let the peppers go for a little swim.

2.  Cover the pan. I like to put a baking sheet on top. You might use aluminum foil. Whatever you do, cover it!

Baked eggs can sometimes get a bad rap for being tough to make. The dry heat of the oven can do funny things to eggs if you don't follow those two directions. Whites can stay runny while the yolks are solid. Sometimes even the tops dry out. It's not fun.

BUT … if you add some water to the pan and cover it, the eggs cook in a little steam room and come out perfect every time.

Healthy Egg Breakfast Recipes:

• Smoked Salmon Eggs Benedict
• Healthy Smoky Mushroom Breakfast Tacos
• Sausage and Egg Breakfast Bake
• Eggs in Purgatory with Spaghetti Squash
• Thai Coconut Shrimp Eggs Benedict
• Make Ahead Harissa Shakshuka

Sausage and Egg Stuffed Peppers

Yield: 4 servings

Prep Time: 25 minutes mins

Cook Time: 20 minutes mins

Total Time: 45 minutes mins

Want an easy and delicious, make-ahead brunch recipe? Try these Egg and Sausage Stuffed Peppers. They are amazing. The bell peppers are first stuffed with an onion, potato, and sausage hash. Crack an egg into the hash and bake them in your oven and breakfast is ready.

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Ingredients

• 10 ounce package Grimm's Breakfast Sausages, 300g
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 potatoes, diced small
• sea salt and pepper, to taste
• 4 bell peppers, cut in half lengthwise (see photos)
• 8 large eggs

Instructions 

• Preheat your oven to 350 degrees.
• Remove the sausage from the package and chop into small pieces. (Note: you may peel off the casing, if you'd like.) Add the sausage and onion to a large skillet over medium-high heat. Cook until the onion is soft and the sausage is cooked through, breaking up the sausage with a wooden spoon as it cooks. Add the garlic and potatoes to the pan and cook, stirring occasionally, until the potatoes are soft, about 15 minutes. Season to taste with sea salt and pepper.
  10 ounce package Grimm's Breakfast Sausages, 1 medium onion, 3 cloves garlic, 2 potatoes, sea salt and pepper
• Arrange the bell pepper halves in a casserole dish. Divide the sausage hash between the bell peppers, pressing it firmly down. Carefully crack an egg into each pepper. Pour a cup of water into the casserole dish and cover with aluminum foil.
  8 large eggs, 4 bell peppers
• Bake in the oven for 18-20 minutes, or until the eggs are soft set. Serve right away.

Notes

To make this dish ahead, cook the sausage hash and press it into the bell pepper halves. When you are ready for breakfast, crack the eggs into the peppers while your oven is preheating.

Serving: 2 stuffed pepper halves, Calories: 492kcal, Carbohydrates: 30g, Protein: 27g, Fat: 29g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 423mg, Sodium: 615mg, Potassium: 1062mg, Fiber: 5g, Sugar: 7g, Vitamin A: 4322IU, Vitamin C: 176mg, Calcium: 94mg, Iron: 4mg

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