Breakfast Stuffed Peppers
Perfectly baked bell peppers cradle a fluffy egg mixture studded with fresh vegetables and melted cheese.
This protein-packed breakfast option brings bold colors and flavors to your plate. A satisfying combination that’s both nutritious and delicious!
Variations & Substitutions
Try swapping in different ingredients like mushrooms, spinach, or diced potatoes for heartier filling. For protein variations, add crumbled sausage or ham.
Going dairy-free? Replace cheese with nutritional yeast or dairy-free alternatives. The peppers themselves can be any color – though red peppers are slightly sweeter and have one extra gram of carbs compared to green ones.
Tips & Tricks for Perfect Results
Here’s what I’ve learned through trial and error: Pre-bake the peppers for about 15 minutes if you prefer them softer. If the eggs aren’t setting properly, lower the temperature to 350°F and tent with foil.
To prevent spillage, don’t overfill the peppers – aim for about 2/3 full. For extra stability, use crumpled foil balls between peppers to keep them upright.
Making the Recipe Stand Out
I recommend adding a tablespoon of pesto to the egg mixture for an Italian twist. Garnish with fresh herbs like parsley or chives right before serving.
For texture contrast, sprinkle some toasted pine nuts or breadcrumbs on top during the last few minutes of baking.
Storage & Reheating
Store them in an airtight container in the fridge for up to 4 days. For freezing, cook completely, cool, then wrap individually – they’ll last up to 3 months in the freezer.
When reheating, pop them in the microwave for 45-90 seconds, or warm them in a 325°F oven for 5-15 minutes. For best results from frozen, thaw overnight in the fridge before reheating.
Breakfast Stuffed Peppers
Ingredients
- 4 bell peppers halved lengthwise
- 8 large eggs
- 1/2 cup milk
- 1 cup cherry tomatoes diced
- 1/4 cup green onions chopped
- 1 cup shredded cheese cheddar or mozzarella
- 1 tablespoon pesto optional
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cut peppers lengthwise, remove seeds and membranes.
- Place peppers in a baking dish, cut-side up.
- Whisk eggs, milk, salt, and pepper in a bowl.
- Add diced tomatoes, green onions, and half the cheese to egg mixture.
- Pour mixture into pepper halves, filling to just below the rim.
- Top with remaining cheese.
- Bake for 20-25 minutes until eggs are set.
