Breakfast Stuffed Peppers

These breakfast stuffed peppers are filled with sausage, eggs, cheese, jalapeño and tomatoes for an easy make-ahead breakfast or brunch.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings pepper halves

Calories 174kcal

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.

Betty's tips

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.

Storage

Will keep for up to 4 days in the fridge and up to 3 months in the freezer. Reheat in the microwave or oven.