These breakfast-stuffed bell peppers are flavorful, featuring sausage sautéed with onions, garlic, and potatoes, stuffed into halved peppers, and topped with a perfectly oozy egg. It’s a hearty, savory, and well-balanced start to the day! They’re easy to make ahead for a fun brunch or meal prep breakfast.

Serving a Breakfast Stuffed Bell Pepper - 1

These breakfast stuffed bell peppers are a delicious way to wake up and savor the morning – the peppers are a fun way to serve savory breakfast flavors, like hash, sausage, and eggs! They’re ideal for brunch potlucks or Christmas morning, as you can make them ahead of time. Simply crack the egg and bake 20 minutes before serving, so you can spend more time enjoying your guests.

Ingredients needed

We love a recipe that has just a few ingredients, yet is packed full of flavor! This breakfast stuffed peppers recipe hits the mark – this is what you need:

  • Breakfast sausages: Spiced sausages pack a bunch of flavor. For a spicy version, use chorizo or hot Italian sausage.
  • Onion: For sweet undertones.
  • Garlic: Adds savory depth of flavor.
  • Potatoes: For a hearty bite.
  • Bell peppers: Cut in half and deseeded, they work as the perfect edible bowl. If you’re making these for Christmas, you can use green and red bell peppers!
  • Eggs: Cracked over the stuffed peppers right before they go into the oven.
  • Sea salt and pepper: To balance and enhance all the other flavors.
Breakfast Stuffed Bell Peppers on a brunch plate - 2 Breakfast Stuffed Bell Peppers in a casserole dish - 3

Tips for baking eggs

Baking eggs sounds simple enough; however, the dry heat of the oven has been known to dry out eggs or play tricks on them. We have two tips to keep these eggs perfectly moist – and it works not just for this recipe, but for any baked egg recipe.

  1. First, add moisture by pouring a splash of water into the baking dish. Not on the eggs or peppers, but in the pan so the peppers go for a little swim.
  2. Second, cover the pan with a baking sheet, aluminum foil, or whatever suits you! This will trap in the steam, making a more humid environment for the eggs to cook in.

What to serve with breakfast stuffed bell peppers

Enjoy these as they are, or add a little grated mozzarella or cheddar cheese. Top with chives, some avocado sauce , salsa, or spicy tomato jam . We love them served alongside a spring mix salad . If you’re having a brunch feast, serve them next to a stack of whole wheat pancakes and some breakfast sausage patties .

How do I cook this ahead for brunch?

To make this dish ahead, cook the sausage hash and press it into the bell pepper halves. When you are ready for breakfast, crack the eggs into the peppers while your oven is preheating – easy!

Can I use ground meat instead of sausage?

Sure, if that’s what you have on hand, then you can easily substitute the sausage for ground meat of your choice. As sausage is spiced, you’ll want to add some spices to the ground meat to give it additional flavor, such as a blend of paprika, cumin, Italian seasoning , and garlic powder.

How do I store leftovers?

Because cooked eggs don’t taste great as leftovers, it’s best to store them in an airtight container in the refrigerator before you crack the egg, if possible. If you do have leftovers with cooked egg, we recommend chopping up the whole pepper and sauteing it like a hash to warm it up – it will taste the best this way.

Serving a Breakfast Stuffed Bell Pepper - 4

Breakfast Stuffed Bell Peppers Recipe

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Breakfast Stuffed Bell Peppers - 5

Ingredients

  • ▢ 10 ounce breakfast sausages
  • ▢ 1 medium onion (diced)
  • ▢ 3 cloves garlic (minced)
  • ▢ 2 potatoes (diced small)
  • ▢ sea salt and pepper (to taste)
  • ▢ 4 bell peppers (cut in half lengthwise – see photos)
  • ▢ 8 large eggs

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Remove the sausage from the package and chop it into small pieces. (Note: you may peel off the casing, if you’d like.) Add the sausage and onion to a large skillet over medium-high heat. Cook until the onion is soft and the sausage is cooked through, breaking up the sausage with a wooden spoon as it cooks. Add the garlic and potatoes to the pan and cook, stirring occasionally, until the potatoes are soft, about 15 minutes. Season to taste with sea salt and pepper. 10 ounce breakfast sausages, 1 medium onion, 3 cloves garlic, 2 potatoes, sea salt and pepper
  • Arrange the bell pepper halves in a casserole dish. Divide the sausage hash between the bell peppers, pressing it firmly down. Carefully crack an egg into each pepper. Pour a cup of water into the casserole dish and cover with aluminum foil. 8 large eggs, 4 bell peppers
  • Bake in the oven for 18-20 minutes, or until the eggs are soft set. Serve right away.

Notes

Nutrition

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .

Serving a Breakfast Stuffed Bell Pepper - 6

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More egg recipes

For more inspiration, check out all of our breakfast recipes !

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Chorizo Scrambled Eggs with Cilantro Pesto

Egg White Omelette

Spinach and Eggs with Mushrooms

Serving a Breakfast Stuffed Bell Pepper - 7

Breakfast Stuffed Bell Peppers Recipe

Ingredients

  • 10 ounce breakfast sausages
  • 1 medium onion , diced
  • 3 cloves garlic , minced
  • 2 potatoes , diced small
  • sea salt and pepper , to taste
  • 4 bell peppers , cut in half lengthwise - see photos
  • 8 large eggs

Instructions

  • Preheat your oven to 350 degrees Fahrenheit. Remove the sausage from the package and chop it into small pieces. (Note: you may peel off the casing, if you’d like.) Add the sausage and onion to a large skillet over medium-high heat. Cook until the onion is soft and the sausage is cooked through, breaking up the sausage with a wooden spoon as it cooks. Add the garlic and potatoes to the pan and cook, stirring occasionally, until the potatoes are soft, about 15 minutes. Season to taste with sea salt and pepper. 10 ounce breakfast sausages, 1 medium onion, 3 cloves garlic, 2 potatoes, sea salt and pepper
  • Arrange the bell pepper halves in a casserole dish. Divide the sausage hash between the bell peppers, pressing it firmly down. Carefully crack an egg into each pepper. Pour a cup of water into the casserole dish and cover with aluminum foil. 8 large eggs, 4 bell peppers
  • Bake in the oven for 18-20 minutes, or until the eggs are soft set. Serve right away.

Notes

https://www.theendlessmeal.com/egg-and-sausage-stuffed-peppers/