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.
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.
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).
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.
Vegetarian Stuffed Peppers
Vegetarian Stuffed PeppersTo 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!
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!
- Berry Oat Smoothie with Coconut Milk
- Bacon and Egg Cups with Avocado
- Twice Baked Breakfast Potatoes Recipe
- Steak and red Onion Muffins
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!
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Breakfast Stuffed Peppers
Ingredients
- 2 large bell peppers (your colour of choice!)
- 1 cooked sausage
- ½ jalapeno pepper finely dliced
- 12 cherry tomatoes halved
- ¾ ounce Shredded cheddar cheese (divided) (25g)
- 3 eggs
- ⅓ 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.
Riley says
About how long fo they last in the fridge?
Slow The Cook Down says
Hi Riley, they will keep well in the fridge for 3-4 days. enjoy!
Dea says
Wow how delicious does this look! Such an easy and flavorful breakfast, making it tomorrow.
Slow The Cook Down says
Enjoy!