Breakfast Stuffed Peppers
Packed with a delightful mix of sausage, onions, and potatoes, these stuffed peppers make a nutritious breakfast. Top it off by cracking an egg and sprinkling cheese before baking until the eggs are perfectly done. With just one bake, you've got breakfast ready for the entire week!
Print Recipe
Equipment
- 1 Baking sheet
- 1 Large skillet
- Parchment paper or cooking spray
- 1 Medium Bowl
Ingredients
- 4 Large Eggs
- 2 Large Bell Peppers (Any color you like)
- ½ pound Turkey Sausage (Can substitute for any type of breakfast meat)
- 1 Russet Potato (Chopped into ½ inch cubes)
- 1 Small Onion (Chopped)
- 1 cup Low Moisture Part Skim Mozzarella Cheese (Grated)
- Salt and Pepper (To taste)
- 3 tbsp Oil of Choice (olive oil, vegetable oil, avocado oil, or canola oil)
Instructions
- Preheat oven to 400° F. Slice peppers in half vertically through the stem so you end up with 4 halves. Remove the seeds and ribs inside and discard.
- Rub each pepper with a little oil or spray with some non-stick spray and place on a parchment-lined baking sheet. Bake for 20 minutes until the peppers start to get tender.
- While peppers are roasting, add a tablespoon of oil and the sausage to a large skillet over medium heat and cook, stirring occasionally, until completely cooked through, about 8 minutes. Remove to a medium bowl and set aside.
- Add another tablespoon of oil to the pan and add the onion. Season with salt and pepper and saute until tender and starting to brown, about 5 minutes. Remove from the pan and add to the bowl with the sausage.
- Add another tablespoon of oil to the pan then add the potatoes and season with more salt and pepper. Cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. Add potatoes to the onion and sausage mixture and stir mixture to combine.
- Remove peppers from the oven and add about ÂĽ cup of the sausage and potato mixture to the bottom of each one.
- Crack an egg into each pepper. Season with salt and pepper.
- Sprinkle each egg with 2 tablespoons of mozzarella cheese then place peppers back in the oven and cook until eggs are set, about 10-12 minutes.
Nutrition Facts
Breakfast Stuffed Peppers
Amount per 1 Serving
Calories
396
% Daily Value*
Fat
25
g
38
%
Saturated Fat
7
g
44
%
Trans Fat
0.2
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
12
g
Cholesterol
225
mg
75
%
Sodium
603
mg
26
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
25
g
50
%
Vitamin D
1
µg
7
%
Calcium
249
mg
25
%
Iron
2
mg
11
%
Potassium
630
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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