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Breakfast Stuffed Peppers

Lindsay Aratari

These breakfast stuffed peppers were a hit this weekend, we loved them!

See our other favorite breakfast recipe, egg cups, HERE.

You can use any fillings for these breakfast stuffed peppers and they’re perfect for meal prepping!

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This past weekend, we quickly came up with this recipe for breakfast stuffed peppers and they came out so good! We basically used whatever we had leftover in the fridge and they turned out amazing!

We realized you can easily make these ahead of time for an easy breakfast. We also love how versatile they are and that you can fill them with whatever you have/love.

INGREDIENTS:

  • 2 bell peppers, cut in half with the seeds and core removed

  • 4 pieces of cooked bacon, crumbled

  • cheese of choice

  • 4 eggs

  • 2 scallions, chopped

DIRECTIONS:

  1. Cut the bell peppers in half and remove the seeds and core

  2. Cook the bacon until crisp and chop/crumble

  3. Spray the bottom of a baking pan with cooking spray and preheat the oven to 375

  4. Place the bell peppers onto the baking sheet and fill with crumbled bacon (as much as you’d like!)

  5. Add a layer of cheese (we only had american cheese on hand so we just ripped it up into small pieces, but we thought cheddar would be best for this!)

  6. Scramble eggs in a small bowl with chopped up scallions

  7. Pour the eggs into the peppers

    • Some may fall out which is ok!

  8. Bake for 15-20 minutes or until the eggs are fully cooked

  9. Enjoy!

We loved these! They were delicious! We topped them with a little hot sauce when they came out of the oven too.

Some substitutions would be sausage or ham instead of bacon, any cheese you love, minced red onion, or finely diced broccoli, mushrooms, or zucchini. Anything that you love would work in here! Think of it as an omelette inside of a pepper.

John Paul and I had so much fun making these and I know we will make them again soon!

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