Breakfast Stuffed Bell Peppers
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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 bell peppers are a delicious way to wake up and savor the morning – the peppers are a fun 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.
Ingredients needed
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.
Tips for baking eggs
Baking eggs sounds simple enough; however, the dry heat of the oven has been known to 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. If you’re having a brunch feast, serve them next to a stack of whole wheat pancakes and some breakfast sausage patties.
Recipe FAQs
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 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?
Because cooked eggs don’t taste great as leftovers, it’s best to store them in an airtight container in the refrigerator before you crack 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.
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. 🙂
So happy you liked the recipe!
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?!
I’ve heard the Balkans are gorgeous! Horray for my peppers reminding you of a fun holiday!