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A tasty breakfast can be fun AND healthy! These breakfast stuffed bell peppers are here to prove it: flavorful sausage is sautéed with onions, garlic, and potatoes, stuffed into halved peppers, and sealed off 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 a healthy meal prep breakfast.
These breakfast stuffed bell peppers are a delicious way to wake up and savor the morning – the peppers are a fun and nutritious way to serve savory breakfast flavors, like hash, sausage, and eggs! They're ideal for brunch potlucks or Christmas morning, as you can make them ahead of time. Simply crack the egg and bake 20 minutes before serving, so you can spend more time enjoying your guests.
We love a recipe that has just a few ingredients, yet is packed full of flavor! This breakfast stuffed peppers recipe hits the mark – this is what you need:
- Breakfast sausages: Spiced sausages pack a bunch of flavor. For a spicy version, use chorizo or hot Italian sausage.
- Onion: For sweet undertones.
- Garlic: Adds savory depth of flavor.
- Potatoes: For a hearty bite.
- Bell peppers: Cut in half and deseeded, they work as the perfect edible bowl. If you're making these for Christmas, you can use green and red bell peppers!
- Eggs: Cracked over the stuffed peppers right before they go into the oven.
- Sea salt and pepper: To balance and enhance all the other flavors.
How to make breakfast stuffed bell peppers
These breakfast stuffed peppers are super straightforward. Simply make the hash, stuff the peppers, crack an egg, bake, and enjoy! Here are the instructions:
- Skillet action: As the oven heats up, sauté the onion until soft and cook the sausage through, breaking it up with your wooden spoon as you go. Then, throw in the garlic and potatoes, cooking until the potatoes are soft.
- Stuff the peppers: Arrange the bell pepper halves in a casserole dish, then divide the sausage hash between them before cracking an egg in each. Pour a cup of water into the dish, then cover with foil. Bake for 18-20 minutes, until the eggs are soft set (or longer, if you don't love a runny yolk). Serve and enjoy!
Tips for baking eggs
Baking eggs sounds simple enough, however, the dry heat of the oven has been known to dry out or play tricks on the eggs. We have two tips to keep these eggs perfectly moist – and it works not just for this recipe, but 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 breakfast salad. If you're having a brunch feast, serve them next to a stack of whole wheat pancakes and some breakfast sausage patties.
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!
Can I use ground meat instead of sausage?
Sure, if that's what you have on hand then you can easily substitute the sausage for ground meat of your choice. As sausage is spiced, you'll just want to add some spices to the ground meat to give it additional flavor, such as a blend of paprika, cumin, Italian seasoning, and garlic powder.
How do I store leftovers?
As cooked eggs don't taste great as leftovers, it's best to store leftovers in an airtight container in the refrigerator before you've cracked the egg if possible. If you do have leftovers with cooked egg, we recommend chopping up the whole pepper and sauteing it like a hash to warm it up – it will taste the best this way.
- 10 ounce breakfast sausages
- 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
- 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.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.