Breakfast stuffed peppers are an easy solution to a well-rounded breakfast, even on a weekday. Make it ahead for a breakfast that's mom and kid-approved.
Prep Time15 minutesmins
Cook Time29 minutesmins
Total Time44 minutesmins
Course: Breakfast
Cuisine: American
Keyword: bell pepper breakfast, bell pepper eggs, breakfast stuffed bell peppers, breakfast stuffed pepper, breakfast stuffed peppers, edd in pepper, egg stuffed peppers, peppers and eggs
Servings: 6
Ingredients
3NatureSweet® mixed bell pepperscut in half lengthwise and remove inner seeds and stems
1tablespoon olive oil
1cupwhite oniondiced
1poundpork sausagecasing removed
2cupsspinach
4largeeggs
1/4teaspoonsalt & peppereach
3/4cupshredded colby jack cheese
2tablespoonsfresh parsley
Instructions
Preheat the oven to 350℉ and grease a 9x13 baking dish with cooking spray.
Place the NatureSweet® bell pepper halves side-by-side, with the cut side facing up, in a baking dish and set aside.
Heat olive oil in a large skillet over medium heat. Add the onions and cook for about 5 minutes or until they're translucent.
Add the sausage to the skillet and cook until browned and no longer pink.
Stir in the spinach and cook until wilted, about 1-2 minutes. Remove the pan from the heat.
In a medium-sized mixing bowl, whisk together the eggs, salt, and pepper. Then stir in 1/2 cup of cheese with a spoon.
Spoon the sausage mixture evenly among your peppers.
Pour the egg mixture over the sausage mixture, inside your bell peppers. Top with the remaining 1/4 cup of cheese.
Bake your peppers uncovered for 25-30 minutes. It's ready when the cheese is melted and slightly brown.
Remove your peppers from the oven and let them cool for about 5 minutes.
Garnish with a pinch of fresh parsley and serve your breakfast stuffed peppers warm!
Video
Notes
Cook less for runnier eggs and longer for more firm eggs.