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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.
Course Breakfast
Cuisine American
Prep Time 10 minutes minutes
Cook Time 40 minutes minutes
Total Time 50 minutes minutes
Servings 4 pepper halves
Calories 174 kcal
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
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.
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
Calories: 174 kcal | Carbohydrates: 7 g | Protein: 10 g | Fat: 11 g | Saturated Fat: 4 g | Cholesterol: 146 mg | Sodium: 305 mg | Potassium: 362 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 2445 IU | Vitamin C: 90.1 mg | Calcium: 90 mg | Iron: 1.4 mg