Cheesy Breakfast Sausage Stuffed Peppers
By Linley Hanson
9/1/2022
Start your morning off right with these cheesy breakfast sausage stuffed peppers. You get eggs, vegetables, and sausage all in one delicious stuffed pepper! They are great for meal prep!
Breakfast of Champions
- Have a whopping 14 grams of protein per pepper.
- Are packed with vegetables!
- Perfect for meal prep during the week!
The Perfect Sausage Stuffed Pepper
Sauté
Bake
Toppings
- Salsa
- Fresh chopped herbs
- Diced red onion
- Sriracha
- Hot sauce
- Sautéd onions and peppers
All the Questions
Can I substitute the sausage in these peppers?
How long would these peppers last in the refrigerator?
Can I freeze these sausage stuffed peppers?
Stuffed Pepper Recipes
- Mexican Stuffed Peppers
- Breakfast Stuffed Peppers
- Instant Pot Stuffed Pepper Soup
Ingredients1x2x3x
- ▢ 1 tablespoon olive oil
- ▢ 1/2 tablespoon minced garlic
- ▢ 1/4 yellow onion , finely diced
- ▢ 8 chicken breakfast sausage links , cooked or uncooked, diced
- ▢ 2 cups kale , chopped and deboned
- ▢ 3 large bell peppers , halved (any color)
- ▢ 6 large eggs
- ▢ 6 tablespoons shredded cheddar cheese
- ▢ Salt and pepper , to taste
Instructions
- Preheat oven to 350ºF and line a large casserole dish with tinfoil. Then spray with nonstick cooking spray.
- Prepare peppers by slicing in half hot dog style and removing the insides. Spray outside and inside with nonstick cooking spray and season with salt and pepper, to taste. Place in casserole dish.
- Whisk 6 large eggs in a small bowl, set aside.
- Add olive oil and minced garlic to a large sauce pan and heat to medium/high heat. Then, add in onion, sausage and kale. Sauté for 3-5 minutes or until onions are translucent.
- Add veggie/sausage mixture to the pepper halves. Then, top with scrambled eggs.
- Bake at 350ºF for 40-50 minutes depending on how you like your eggs. Remove from oven and sprinkle on a tablespoon of cheddar cheese to each pepper. Bake for a few more minutes to melt cheese.
Tips & Notes
- Depending on the shape of your peppers, you may need to prop them up on something so that the scrambled eggs don’t slide out. You can make a stand with tinfoil or arrange them so they rest on one another.
- To freeze, make sure that your peppers have fully cooled. Then, cover in plastic wrap and place in a freezer safe ziploc bag for later. Will stay for up to one month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
Cheesy Breakfast Sausage Stuffed Peppers
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
- 2 cups kale chopped and deboned
- 3 large bell peppers halved (any color)
- 6 large eggs
- 6 tablespoons shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 350ºF and line a large casserole dish with tinfoil. Then spray with nonstick cooking spray.
- Prepare peppers by slicing in half hot dog style and removing the insides. Spray outside and inside with nonstick cooking spray and season with salt and pepper, to taste. Place in casserole dish.
- Whisk 6 large eggs in a small bowl, set aside.
- Add olive oil and minced garlic to a large sauce pan and heat to medium/high heat. Then, add in onion, sausage and kale. Sauté for 3-5 minutes or until onions are translucent.
- Add veggie/sausage mixture to the pepper halves. Then, top with scrambled eggs.
- Bake at 350ºF for 40-50 minutes depending on how you like your eggs. Remove from oven and sprinkle on a tablespoon of cheddar cheese to each pepper. Bake for a few more minutes to melt cheese.
Notes
- Depending on the shape of your peppers, you may need to prop them up on something so that the scrambled eggs don’t slide out. You can make a stand with tinfoil or arrange them so they rest on one another.
- To freeze, make sure that your peppers have fully cooled. Then, cover in plastic wrap and place in a freezer safe ziploc bag for later. Will stay for up to one month.
