These easy breakfast stuffed bell peppers are a fun and colorful way to start your day! They are filled with eggs, cheese, and veggies, making them both tasty and healthy.
I love how quick they are to make – just bake them in the oven while you sip your morning coffee. Plus, you can switch up the fillings to keep things exciting. Yum!
Key Ingredients & Substitutions
Bell Peppers: Any color works well—red, yellow, or green. Each brings a slightly different flavor. If you don’t have bell peppers, zucchini or tomatoes can be great alternatives.
Eggs: I use large eggs for volume and richness. If you’re watching cholesterol, egg whites or egg substitutes are a good option without losing too much flavor.
Cheese: Cheddar is my favorite, but feel free to use mozzarella, pepper jack, or any cheese you love. Vegan cheese can work for a dairy-free version.
Meat: I really like adding bacon or sausage for extra flavor, but you can skip it for a vegetarian option or replace it with cooked black beans for protein.
Spinach/Kale: Both are great for added nutrition. If you don’t have fresh greens, you can use frozen. Just make sure to drain any excess water before adding them to the mix.
How Do I Make Sure the Eggs Set Perfectly?
Getting the eggs just right is key! Here’s how to do it:
- Preheat the oven properly: A hot oven helps the eggs cook evenly.
- Cover with foil at first: This keeps moisture in and helps the eggs cook through without browning too quickly.
- Check for doneness: Use a knife to see if the eggs are set in the center; they should not be runny.
- Let them cool slightly before serving: This helps the filling set and makes them easier to eat!
With these tips, you’ll be sure to enjoy a beautiful and delicious breakfast every time!
Easy Breakfast Stuffed Bell Peppers
Ingredients You’ll Need:
For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 6 large eggs
- 1/2 cup shredded cheddar cheese (or your favorite cheese)
- 1/4 cup milk
- 1/2 cup cooked breakfast sausage or bacon, crumbled (optional)
- 1/2 cup diced onion
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh spinach or kale (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or butter
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30 minutes of cooking time. So, in total, you should be ready to enjoy your delicious breakfast in around 45 minutes!
Step-by-Step Instructions:
1. Prepping the Peppers:
Start by preheating your oven to 375°F (190°C). Take the bell peppers and carefully cut the tops off. Remove the seeds and membranes inside, leaving a hollow shell to fill with all the yummy ingredients. Lightly brush the outside and insides of the peppers with olive oil to help them roast beautifully.
2. Cooking the Veggies:
In a skillet, heat some olive oil or butter over medium heat. Add the diced onion and sauté for about 3 minutes until they turn translucent and soft. Then, toss in the diced tomatoes and chopped spinach or kale if you’re using it. Cook for another 2 minutes and then take them off the heat. This mixture will be the flavorful base of your stuffing!
3. Mixing the Egg Filling:
In a medium-sized bowl, whisk together the eggs, milk, salt, and black pepper until everything is combined well. Now, stir in your cooked veggie mixture along with the crumbled sausage or bacon if you like. This filling is going to be so delicious!
4. Stuffing the Peppers:
Take the hollowed bell peppers and stand them up in a baking dish. Carefully pour the egg mixture into each pepper, filling them nearly to the top. If you want, sprinkle shredded cheese over the top of each stuffed pepper for that gooey, cheesy goodness!
5. Baking:
Cover the baking dish loosely with foil and pop it in the oven. Bake for about 25 minutes. After that, remove the foil and let them bake for an additional 5-10 minutes until the eggs are fully set and the cheese is melted and bubbly.
6. Serving:
Once baked to perfection, take the stuffed peppers out of the oven and let them cool for a few minutes. This makes them easier to handle and helps the flavors settle. Now, it’s time to enjoy your healthy, colorful, and delicious breakfast!
Happy cooking!
FAQ for Easy Breakfast Stuffed Bell Peppers
Can I Use Different Types of Peppers?
Absolutely! While bell peppers are ideal because they hold their shape and sweetness, you can also use poblano or even smaller sweet peppers. Just adjust the cooking time depending on their size!
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, simply omit the sausage or bacon and add more veggies, like mushrooms or zucchini. You could also include black beans or chickpeas for added protein!
Can I Prepare These Ahead of Time?
Yes, you can prep the peppers and the filling a day in advance. Just store them separately in the refrigerator. When you’re ready to bake, fill the peppers and bake as directed—no need to thaw!
How Should I Store Leftover Stuffed Peppers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave or bake them at 350°F (175°C) until warmed through.