These easy breakfast stuffed bell peppers are colorful and tasty! Filled with eggs, cheese, and your favorite veggies, they make mornings fun and healthy.
I love how they look on my breakfast table, and they’re great for meal prep too. Just pop them in the oven, and you have a warm breakfast ready to go! 🌞
Key Ingredients & Substitutions
Bell Peppers: Any color works well! I love using red or yellow for their sweetness. If you don’t have bell peppers, zucchini or hollowed-out tomatoes can be fun alternatives.
Eggs: These are the star ingredient! If you’re looking for a lighter option, egg whites or a plant-based egg substitute can work too.
Cheese: Cheddar is classic, but feel free to use mozzarella, feta, or pepper jack for a kick. For a dairy-free option, try a nut cheese or nutritional yeast for that cheesy flavor.
Protein: Sausage or bacon adds flavor, but you could use tofu, beans, or simply skip it for a vegetarian version. I love adding black beans for extra texture!
How Do I Make Sure My Eggs Are Cooked Perfectly in the Peppers?
Getting the eggs just right is crucial. To ensure they cook perfectly, follow these tips:
- Beat the eggs well to create a uniform mixture; this helps them cook evenly.
- Keep an eye on the baking time. Start checking at 25 minutes, and pull them out when the eggs look set but not overcooked.
- Let them cool slightly before serving. This helps avoid any steaming from the hot peppers!
Easy Breakfast Stuffed Bell Peppers
Ingredients You’ll Need:
For the Bell Peppers:
- 4 large bell peppers (any color)
- 1 tablespoon olive oil or cooking spray
For the Filling:
- 6 large eggs
- 1/2 cup shredded cheddar cheese (or cheese of choice)
- 1/4 cup cooked breakfast sausage or bacon, crumbled (optional)
- 1/4 cup diced onion
- 1/4 cup diced tomatoes
- 1/4 cup diced mushrooms (optional)
- 2 tablespoons chopped fresh spinach or kale (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake, for a total of about 40 minutes. It’s a simple and fast way to get a nutritious breakfast ready for you and your family!
Step-by-Step Instructions:
1. Prepare the Oven and Peppers:
Start by preheating your oven to 375°F (190°C). While the oven is heating, wash the bell peppers under cool water. Cut them in half lengthwise and carefully remove the seeds and any membranes inside.
2. Set Up the Baking Dish:
Lightly brush the cut sides of the bell peppers with olive oil or spray them with cooking spray. Place the peppers cut side up in a baking dish. This helps them cook evenly and adds some flavor.
3. Make the Egg Mixture:
In a medium bowl, crack open the six eggs and beat them with a whisk or fork. Season the eggs with salt and pepper. Add the diced onions, tomatoes, mushrooms, spinach or kale, and any crumbled sausage or bacon you’re using. Stir in half of the shredded cheese until everything is well combined.
4. Fill the Peppers:
Carefully pour the egg mixture into each bell pepper half. Fill them until they are nearly full, as the eggs will puff up a little while cooking. Once filled, sprinkle the remaining cheese evenly on top of each pepper.
5. Bake the Stuffed Peppers:
Place the baking dish in the preheated oven and bake, uncovered, for 25-30 minutes. Keep an eye on them, and look for the eggs to be fully set and just slightly golden on top.
6. Cool and Serve:
When they’re done baking, take the stuffed peppers out of the oven and let them cool for a few minutes. This helps avoid burning your fingers! If you like, sprinkle some fresh herbs on top for a bright finish before serving. Enjoy your warm and delicious breakfast!
These Easy Breakfast Stuffed Bell Peppers make for a colorful and satisfying way to start your day. Enjoy!
FAQ: Easy Breakfast Stuffed Bell Peppers
Can I Use Frozen Bell Peppers?
Yes, you can! Just make sure to thaw them completely and pat them dry before stuffing. This will help prevent extra moisture in the dish, ensuring the eggs cook properly.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave for about 1-2 minutes or warm them in the oven at 350°F (175°C) until heated through.
Can I Make These Ahead of Time?
Absolutely! You can prepare the filling the night before and stuff the bell peppers in the morning before baking. Just keep the peppers in the fridge until you’re ready to bake them!
What Other Fillings Can I Use?
The possibilities are endless! You can experiment with different ingredients like diced potatoes, quinoa, or other vegetables. You can also add different spices or herbs to suit your taste!
