Sausage Stuffed Breakfast Peppers

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.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 316kcal
Author April Woods


  • 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


  • 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!


Calories are automatically generated. For best results calculate based on your exact ingredients.
If you'd like to freeze these, set them upright on a cookie sheet and let them freeze through.  Then toss in a large freezer bag.  Grab out as many or few as you want when you're ready to eat!


Calories: 316kcal