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.
Ingredients
10ouncebreakfast sausages
1mediumonion, diced
3clovesgarlic, minced
2potatoes, diced small
sea salt and pepper, to taste
4bell peppers, cut in half lengthwise (see photos)
8largeeggs
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
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.