These breakfast stuffed peppers are filled with sausage, eggs, cheese, jalapeno and cherry tomatoes, for an easy and filling breakfast or brunch. Simple to prep and easy to customize, they are a great option for a make ahead breakfast.
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These stuffed peppers are a great way to use up breakfast sausages and are easy to adapt with whatever veggies you have on hand.
Naturally low in carbs, these egg filled peppers reheat amazingly well, so perfect for your weekly meal prep.
Be sure to try my Bacon and Egg Muffin Cups and my Breakfast Sausage and Egg Casserole too, or browse my other breakfast recipes.
Ingredients
- Bell Peppers: Use large round shaped bell peppers that will hold the fillings.
- Sausage: The sausage needs to be cooked before adding to the peppers.
- Jalapeno: Optional, but I like to add a bit of spice. Finely dice so that it's not overpowering.
- Cherry Tomatoes: Sliced in half and added to the filling.
- Shredded Cheddar Cheese: Use a strong cheddar for the best flavor.
- Eggs: You will need 3 whole eggs for this recipe.
- Milk: You can also use half and half or heavy cream.
- Seasonings: Salt and black pepper to taste.
How to Make Breakfast Stuffed Peppers
Scroll down to the recipe card for full instructions and ingredient quantities.
- Cut the bell peppers in half and scoop out the seeds.
- Place in the cooked sausage, jalapeno, cherry tomatoes and cheese.
- Pour in the egg mixture, leaving a little room at the top so that they don't overflow.
- Top with cheese, place in a baking dish.
- Bake in the oven for 40 minutes until the egg is set.
Recipe Variations
- Make this a vegetarian breakfast by omitting the sausage, or use a plant-based one.
- Swap the cheddar for mozzarella, gouda or other good melting cheese.
- Add other veggies like spinach, cooked onions or mushrooms.
- Swap the sausage for chorizo or kielbasa.
Make Ahead, Storage and Reheating
These breakfast stuffed peppers are great for meal prep and can be made ahead of time. Once cooked, let them cool and store them in an airtight container in the fridge for up to 4 days.
Reheat them in the microwave, or oven if you prefer, til warmed through. They can also be enjoyed cold, so they are perfect for lunch boxes.
You can also freeze these after cooking for up to 3 months. Defrost overnight before reheating.
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!
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.2 large bell peppers
- Divide the cooked sausage, jalapeno, cherry tomatoes and half the cheese between each pepper half.1 cooked sausage, ½ jalapeno pepper, 12 cherry tomatoes, ¾ ounce Shredded cheddar cheese (divided)
- 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).3 eggs, ⅓ cup milk or heavy cream, salt and pepper (to taste)
- 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 straight through the centre. Be careful not to cut through the skin when you de-seed them.
- Don’t overfill the peppers or the egg mixture can spill over as it cooks.
- Use large bell peppers with a fairly flat base so they sit upright in the baking dish.
- Cook the sausage before adding it to the peppers so the filling cooks evenly.
- If the tops are browning too quickly before the eggs are set, loosely cover the dish with foil.
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!