Start your morning off right with these cheesy breakfast sausage stuffed peppers. You get eggs, vegetables, and sausage all in one satisfying baked pepper—perfect for meal prep or a cozy weekend breakfast.
Breakfast of Champions
If you love savory breakfast foods, these stuffed peppers are for you. They combine eggs, sausage, cheese, and vegetables into a portable, nutritious breakfast. Whether you prefer a quick weekday meal or a leisurely weekend brunch, these peppers are versatile and filling.
Highlights:
- Roughly 14 grams of protein per pepper.
- Packed with vegetables for fiber and color.
- Excellent for meal prep—bake once and enjoy throughout the week.
The Perfect Sausage Stuffed Pepper
These sausage and egg stuffed peppers are straightforward to make, but a few simple tips will ensure the best results: sauté the filling ingredients first for maximum flavor, bake long enough for eggs to set and peppers to soften, and finish with cheese or favorite toppings.
Sauté for Flavor
Brown the sausage with onion, garlic, and greens until the onion is translucent and the sausage has some color. This step builds depth of flavor and helps concentrate the vegetables so each pepper bite tastes fully seasoned.
Tip: If you want an extra flavor boost, stir in a pinch of taco or fajita seasoning to the scrambled eggs before filling the peppers.
Baking Time
Bake at 350°F (175°C) long enough for the eggs to set and the peppers to soften. We recommend 30–40 minutes for most ovens; if you prefer firmer eggs or very soft peppers, adjust the time by a few minutes.
Toppings and Serving Ideas
These peppers dress up easily. Keep it simple with a sprinkle of grated parmesan or cheddar, or add fresh and spicy finishes:
- Salsa or pico de gallo
- Fresh chopped herbs like cilantro or chives
- Diced red onion or scallions
- Sriracha, hot sauce, or a drizzle of crema
- Sautéed extra onions and peppers
Frequently Asked Questions
Can I substitute the sausage?
Yes. Use any cooked sausage you prefer—pork, turkey, chicken, or a plant-based sausage alternative. For a vegetarian option, swap in seasoned mushrooms, crumbled tofu, or vegetarian sausage and adjust seasonings to taste.
How long will these keep in the refrigerator?
Store stuffed peppers in an airtight container in the refrigerator for up to 5 days. They reheat well for quick breakfasts throughout the week.
Can these be frozen?
Yes. Bake the peppers, let them cool completely, then wrap tightly and freeze in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: Preheat the oven to 350°F (175°C). Place peppers in a baking dish and heat for 20–30 minutes, or until warmed through. Microwaving works for a single portion but may soften the pepper more.
Other Stuffed Pepper Ideas
- Mexican-style stuffed peppers with rice, beans, and cheese
- Classic breakfast stuffed peppers with eggs, sausage, and spinach
- Stuffed pepper soup inspired by the traditional flavors of stuffed peppers
Cheesy Breakfast Sausage Stuffed Peppers
Start your morning with these cheesy breakfast sausage stuffed peppers—eggs, vegetables, and sausage baked inside bell peppers. Great for meal prep and easy to personalize.
By: Linley Hanson
Prep: 20 mins Cook: 40 mins Total: ~1 hr Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1/2 tablespoon minced garlic
- 1/4 yellow onion, finely diced
- 8 chicken breakfast sausage links, cooked or uncooked, diced (or your preferred sausage)
- 2 cups kale, chopped
- 3 large bell peppers, halved lengthwise (any color), seeds removed
- 6 large eggs, whisked
- 6 tablespoons shredded cheddar cheese (about 1 tablespoon per pepper)
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Line a large casserole dish with foil and spray with nonstick cooking spray.
- Prepare the peppers by halving them lengthwise and removing seeds and membranes. Spray inside and out with nonstick spray and season with salt and pepper. Arrange the pepper halves in the casserole dish so they can stand without spilling. If needed, prop them up with crumpled foil.
- Whisk the eggs in a small bowl and set aside.
- In a large skillet over medium-high heat, add olive oil and minced garlic. Sauté briefly, then add the diced onion, sausage, and chopped kale. Cook for 3–5 minutes, stirring, until the onions are translucent and the sausage is browned.
- Divide the sausage and vegetable mixture evenly among the pepper halves. Spoon the whisked eggs over the filling to fill each pepper.
- Bake at 350°F for 40–50 minutes, depending on how set you like the eggs and how soft you want the peppers. Remove from the oven, sprinkle each pepper with about 1 tablespoon shredded cheddar, and return to the oven for a few minutes until the cheese melts.
Tips & Notes
- Depending on the shape of your peppers, prop them up so the egg filling doesn’t slide out. Use crumpled foil or nest them against each other.
- To freeze: cool the peppers completely, wrap individually in plastic wrap, then place in a freezer-safe bag. Freeze up to one month. Thaw in the refrigerator before reheating.
- Customize: swap kale for spinach, use different cheeses, or add chopped tomatoes or jalapeños for extra flavor.
Nutrition
Approximate per serving: Calories: 205 kcal, Carbohydrates: 8 g, Protein: 14 g, Fat: 15 g, Fiber: 2 g, Sugar: 2 g.
Nutrition information is automatically calculated and should be used as an approximation.
Enjoyed this recipe?
Try different toppings and variations to make it your own. Tag your photos with your own notes and keep experimenting—these peppers are a flexible, flavorful way to start your day.