Breakfast Stuffed Bell Peppers
This post may contain affiliate links. Please read our disclosure policy.
These breakfast-stuffed bell peppers are flavorful, featuring sausage sautéed with onions, garlic, and potatoes, stuffed into halved peppers, and topped with a perfectly oozy egg. It’s a hearty, savory, and well-balanced start to the day! They’re easy to make ahead for a fun brunch or meal prep breakfast.
These breakfast stuffed peppers are one of my favorite brunch recipes when I want something a little different from the usual eggs and toast. Sweet bell peppers become edible bowls filled with savory sausage, potatoes, onion, and garlic, then topped with an egg and baked until the egg is set.
What makes this recipe especially handy is that most of the prep can be done in advance. I often assemble the peppers earlier in the day, then simply crack the eggs on top and bake them right before serving. It’s perfect for holiday mornings, brunch gatherings, or anytime you’d rather spend time with your guests than standing in the kitchen.
The combination of tender peppers, hearty potatoes, flavorful sausage, and baked eggs makes for a breakfast that’s both comforting and satisfying. And if you’re making them for Christmas morning, using a mix of red and green peppers makes them look especially festive on the table.
Tips for baking eggs
Baking eggs sounds simple enough; however, the oven’s dry heat can dry out eggs or play tricks on them. We have two tips to keep these eggs perfectly moist – and it works not just for this recipe, but for any baked egg recipe.
- First, add moisture by pouring a splash of water into the baking dish. Not on the eggs or peppers, but in the pan, so the peppers go for a little swim.
- Second, cover the pan with a baking sheet, aluminum foil, or whatever suits you! This will trap in the steam, making a more humid environment for the eggs to cook in.
What to serve with breakfast stuffed bell peppers
Enjoy these as they are, or add a little grated mozzarella or cheddar cheese. Top with chives, some avocado sauce, salsa, or spicy tomato jam. We love them served alongside a spring mix salad.
How do I cook this ahead for brunch? 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 – easy!
How do I store leftovers? Cooked eggs don’t taste great as leftovers, so this is what I do: Chop up the peppers and reheat them as a sort of potato-less hash. They taste great, and you don’t really notice the reheated eggs.
Breakfast Stuffed Bell Peppers Recipe
Ingredients
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Remove the sausage from the package and chop it 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 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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More egg recipes
For more inspiration, check out all of our breakfast recipes!
Hi can these be made with ground beef instead of sausage?
These look delicious.
I think that would be nice! Since sausages spiced, you will probably want to add some spices to your ground beef. Salt and pepper at the very least. 🙂
These looks delicious! The presentation of stuffed peppers is so pretty and fun! I feel like these could work well as a meal-prep type breakfast that I could make on the weekend and just add the egg and bake one or two as needed during the week.
Absolutely you can! It’s one of my fav things about this recipe. So easy to make ahead!
Awesome looking egg dish, one might add cheese sprinkled atop and chives for garnish. Serve cheese covered refried Beans, homemade ?? salsa, and tortillas, Oh So Yummy! Spicy Bloody Mary’s would be the perfect libation for this delicious and easy breakfast. Thank you, Kristen for sharing these delightful Baked Eggs recipe! ?
Oh girl, you just took this to a whole other awesome level! Yes to all those things. And can I come for breakfast, too?!!
Oh thanks for tip about the water and covering! I make egg cups in Prosciutto a lot for my work, and I’ve encountered the problem of eggs being too dry. Do you think it would work if I put water around the muffin tin I use, and have that in a baking dish so I can cover it? Worried about the Prosciutto not crisping up… will have to experiment!
Hey Carmen! I have a feeling it would work. Maybe try using a large pan to put the muffin tin in and creating a water bath for it – like with pots de creme. If you try it and it works I’d love to hear the results!
Currently trying to figure out what to eat for breakfast and you have my tummy rumbling!! If only I had sausage in the fridge. 🙂
I want to eat these little boats! Beautiful presentation and awesome flavor combo.
Thank you so much! They really are my fav brunch!!
This is such a creative idea and so easy to put together! and they look so beautiful, this is something I really want to make, everything about this recipe just calls my name, great stuff 🙂
Thank you so much!! 🙂
Made these for brunch and they’re so good. Will be making them again. And so happy to find out Grimm’s is local. I had no idea!
I love finding great local companies, too!
Kristen, these look phenomenal! What a great idea – normally I’d chop up the bell pepper to add it to the hash, but this saves that extra step of prep!
Thank you so much! I do the same and thought of that when I was making these. 🙂
We’re planning on making this recipe for Christmas morning so thought we’d give it a go to test it first. They turned out great. Can’t wait to make them again!
Haha I love it! Recipe testing is the best, isn’t it?!