Breakfast Stuffed Peppers

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

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

Cook Time 40

Total Time 50

Servings pepper halves

Calories 174kcal

Author Slow The Cook Down

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.

Nutritional value based on 1 of 4 servings

Nutrition