Breakfast and Brunch/ Cook

Breakfast Stuffed Peppers

March 13, 2019 (Last Updated: September 15, 2019)

Last Updated on by

These stuffed peppers are made for breakfast!  Stuffed with sausage, cheese, jalapeno and egg, they can be made ahead of time and are perfect for meal prep.  Easy and simple to make, it takes no time at all to prep a large batch. This healthy breakfast is also low carb, keto friendly and easily made vegetarian.

Breakfast stuffed peppers served on a white plate

Guys….don’t tell anyone…but I think it’s nearly spring!! We’ve been above freezing for 5 days now and had some beautiful sunny days!  Hoorah! I can not wait to be able to work while sitting on patios sipping coffee, rather than in my PJs on the sofa! In lieu of spring arriving, I thought I’d give you a nice bright plate of food to help kick start your mornings!

I’m all about easy in the morning, and meal prep breakfasts like my Bacon and Egg Muffin Cups and my Breakfast Sausage and Egg Casserole are perfect for a fuss free and healthy start to the day!

Stuffed Peppers for Breakfast

These loaded stuffed peppers make for a tasty make ahead breakfast or lazy brunch.  They have a mild spice to them, thanks to a little jalapeno, and are stuffed full of all your favorite goodies.  If your mornings consist of running around like a headless chicken, batch cook some of these bad boys for a no fuss hot breakfast.

A breakfast stuffed pepper cut in half

How to make stuffed peppers for breakfast

There’s nothing complicated about making these peppers, so no excuse not to get into the kitchen and get these on the go!

Cut the bell peppers in half and scoop out the seeds.  Pop the cooked sausage, jalapeno, cherry tomatoes and cheese in the hollowed out peppers, then top up with the egg mixture (not all the way to the top, otherwise they will overflow). (photos 1, 2 & 3).

Process shots of filling the peppers with vegetables and adding the egg mixture Finish off with a bit more cheese (photo 4) and pop them in a pre-heated oven for about 40 minutes, until the egg is solid.

Process shots of the egg filled beppers and then topped with cheese Vegetarian Stuffed Peppers

To make this breakfast vegetarian, simply omit the sausage – it will still be delicious! I like to make a batch of vegetarian ones and a batch with sausage in for a bit of variety. You can also use a vegetarian  sausage if you prefer – I like the Harmony Valley mix.

Stuffed peppers without rice

When we think of stuffed peppers, we usually think of them being filled with seasoned rice, maybe a little ground meat, and served as part of a main course.  Delicious yes, but not breakfast material! The pepper halves make for perfect little vessels for all your breakfast favourites.

Can you reheat Breakfast Stuffed Peppers?

Now I won’t lie, these stuffed peppers don’t necessarily constitute a quick breakfast, as they take around 40 minutes to cook, but, make a batch for these, and then you can just pop them in the microwave for 40 seconds to a minute and boom – you have a hot eggy breakfast!  I also popped a couple of these in Mr Slow The Cook Down’s lunch box with some salad and they were munched right up! They’re yummy hot or cold!

A breakfast stuffed pepper on a white plate next to a knife and fork

Top Tips to Make This Recipe

  • Cut the peppers dead through the centre, and be careful not to cut through the skin when you de-seed them.
  • Use free run / organic eggs and as fresh as possible.
  • If you like things spicy, add in the whole jalapeno pepper.
  • Make sure the egg is solid before removing them from the oven.
  • Keep the cooked peppers covered in the fridge and reheat them in the microwave for a quick and easy breakfast.

If you are looking for more breakfast ideas, be sure to check these recipes out!

I love hearing from you!! If you have tried these Breakfast Stuffed Peppers, be sure to scroll down, give it a star rating and let me know what you thought!

For more tasty treats, food inspiration and fun, be sure to follow me on FacebookInstagramTwitter and Pinterest – come say hi!

Close up of a breakfast stuffed pepper on a white plate served with salad

Breakfast Stuffed Peppers

These stuffed peppers are made for breakfast!  Stuffed with sausage, cheese, jalapeno and egg, they can be made ahead of time and are perfect for meal prep.  
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 pepper halves
Calories: 174kcal

Ingredients

  • 2 large bell peppers (your colour of choice!)
  • 1 cooked sausage
  • 1/2 jalapeno pepper finely dliced
  • 12 cherry tomatoes halved
  • 3/4 ounce Shredded cheddar cheese (divided) (25g)
  • 3 eggs
  • 1/3 cup milk or heavy cream (80ml)
  • salt and pepper (to taste)
  • 1 tbsp chives (optional, to serve) finely chopped

Instructions

  • Pre heat the oven to 180ºc / 350ºf
  • Cut the peppers in half through the stalk and scoop out the seeds and any white pith.
  • Divide the cooked sausage, jalapeno, cherry tomatoes and half the cheese between each pepper half.
  • Mix the eggs with the milk and a little salt and pepper. Pour this into the pepper halves (not right to the top or they will overflow when cooked). 
  • Sprinkle the top of each pepper with the remainder of the cheese.
  • Put the pepper halves on a baking tray and put in the pre heated oven for 40 minutes until the egg has turned solid.

Notes

  • Cut the peppers dead through the centre, and be careful not to cut through the skin when you de-seed them.
  • Use free run / organic eggs and as fresh as possible.
  • If you like things spicy, add in the whole jalapeno pepper.
  • Make sure the egg is solid before removing them from the oven.
  • Keep the cooked peppers covered in the fridge and reheat them in the microwave for a quick and easy breakfast.
  • To reheat, put the stuffed peppers in the microwave for 40 seconds to 1 minute.
Nutritional value based on 1 of 4 servings

Nutrition

Calories: 174kcal | Carbohydrates: 7g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 146mg | Sodium: 305mg | Potassium: 362mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2445IU | Vitamin C: 90.1mg | Calcium: 90mg | Iron: 1.4mg
Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!

You Might Also Like

2 Comments

  • Reply
    Dea
    August 21, 2019 at 8:18 pm

    5 stars
    Wow how delicious does this look! Such an easy and flavorful breakfast, making it tomorrow.

  • Leave a Reply