Sausage Stuffed Breakfast Peppers
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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.
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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!
More egg recipes we love
- How to hard boil eggs
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- Classic egg salad
- Check out all our egg recipes too!
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- Take a look at all our easy breakfast ideas!
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
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Sausage Stuffed Breakfast Peppers
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And if you love stuffed peppers (like me!) be sure to check out these Mexican Style Stuffed Peppers!
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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!
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?
yes, correct!