I have a bonafide stuffed pepper obsession. I mean, they’re the perfect vessel for delivering individual portions of food. They’re pretty. And hellloooo, Nurse, they’re DELICIOUS. I hope you enjoy these Sausage Stuffed Breakfast Peppers as much as I do. They’re gluten-free, dairy free, primal and paleo friendly. And, marvelous. Simply, marvelous.
Sausage Stuffed Breakfast Peppers
Sausage Stuffed Breakfast Peppers
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Sausage Stuffed Breakfast Pepper Ingredients
- 8 large bell peppers (any color is fine, my market had a sale on the colorful stuff so I went with it!)
- 2 sweet yellow onions, chopped
- 2 pounds mild pork sausage, ground
- 1 tablespoon minced garlic (I used jarred)
- 8 eggs
- salt and pepper, to taste
How do you make sausage stuffed breakfast peppers? (Step-by-step)
- Cut off the tops of the peppers, cut away extra from around the stem. Chop and add to your chopped onion. Clean inside the bottom part of the peppers.
- Brown sausage, drain. Put back on stovetop and add onion, chopped pepper bits, and garlic.
- Saute until onion is translucent (but not mushy).
- Place peppers upright in an oven safe dish. Stuff *almost* to the top with sausage mixture.
- Cover with foil and bake at 350 degrees for 30 minutes.
- Remove foil and use a spoon to depress the stuffing and make a small well in the middle of each pepper.
- Crack an egg on top, then return to middle rack of oven. Broil for 5-10 minutes (watch closely!) until eggs are done to your liking.
- Salt and pepper to taste and ENJOY!
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- How to hard boil eggs
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- Check out all our egg recipes too!
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Tools we love
- High walled pan – This one from Le Creuset is my personal favorite. And I love that it comes with a lid which makes bringing things to a boil faster. It’s also oven safe.
- Wide Mouth Mason Jar Rings – These are the perfect size for a single poached egg. There’s no reason to buy expensive egg poachers when you can get these for a couple bucks!
- Spatula – This spatula is epic. Also, it’s red so that makes me happy.
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Sausage Stuffed Breakfast Peppers
Sausage Stuffed Breakfast Peppers
Ingredients
- 8 large bell peppers any color is fine, my market had a sale on the colorful stuff so I went with it!
- 2 sweet yellow onions chopped
- 2 pounds mild pork sausage ground
- 1 tablespoon minced garlic I used jarred
- 8 eggs
- salt and pepper to taste
Instructions
- Cut off the tops of the peppers, cut away extra from around the stem. Chop and add to your chopped onion. Clean inside the bottom part of the peppers.
- Brown sausage, drain. Put back on stovetop and add onion, chopped pepper bits, and garlic.
- Saute until onion is translucent (but not mushy).
- Place peppers upright in an oven safe dish. Stuff *almost* to the top with sausage mixture.
- Cover with foil and bake at 350 degrees for 30 minutes.
- Remove foil and use a spoon to depress the stuffing and make a small well in the middle of each pepper.
- Crack an egg on top, then return to middle rack of oven. Broil for 5-10 minutes (watch closely!) until eggs are done to your liking.
- Salt and pepper to taste and ENJOY!
Notes
Nutrition
Sausage Stuffed Breakfast Peppers
Click the button above to save this recipe!
And if you love stuffed peppers (like me!) be sure to check out these Mexican Style Stuffed Peppers!
Kalyn Denny says
Happy Saturday! Just letting you know I featured this recipe in my monthly round-up of 25 Deliciously Healthy Low-Carb Recipes from October 2015. Hope a lot of my readers will come over here and try it!
Butterfly Garstea says
Question about freezing them. I take it we don't have to defrost them, just pop them in the oven and cook, and then do the egg part as in the recipe?
April says
yes, correct!