Description
Hearty breakfast stuffed peppers loaded with sausage, vegetables, eggs, and cheese for a balanced, protein-rich start to your day.
Ingredients
- 4 large bell peppers, any color
- 1 Tbsp avocado oil or olive oil
- 1/2 medium onion, diced
- 8 ounces mushrooms, chopped
- 8 ounces homemade or nitrate-free sausage
- 8 large eggs
- Sea salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheese of choice
- 2 Tbsp chopped parsley or green onions for garnish
Instructions
- Preheat the oven to 375°F and line a baking dish with parchment paper.
- Wash the bell peppers thoroughly and pat them dry.
- Slice each pepper in half lengthwise through the stem, then remove the membranes and seeds.
- Arrange the pepper halves cut side up in the prepared baking dish.
- Heat the oil in a large skillet over medium-high heat.
- Add the diced onion and sauté for 2–3 minutes until translucent.
- Add the chopped mushrooms and cook until lightly golden.
- Stir in the sausage, breaking it apart with a wooden spoon into small pieces. Cook until browned, about 6 minutes.
- Spoon the sausage and vegetable mixture into each pepper half, filling them about halfway to leave room for the eggs.
- Gently crack one egg into each pepper. Season with sea salt and black pepper.
- Sprinkle with shredded cheese.
- Cover the dish and bake for 15–20 minutes, or until the eggs reach your preferred level of doneness.
- Remove from the oven and garnish with parsley or green onions before serving.
Notes
- Use firm bell peppers to help them hold shape while baking.
- Assemble ahead without the eggs and add them just before baking.
- Swap in other veggies like spinach, zucchini, or tomatoes.
- To make dairy-free, omit cheese or use a plant-based alternative.
- Can be frozen for up to 2 months; thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 230
- Sugar: 3g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 185mg
