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Breakfast Stuffed Peppers 🍄🍳
Everyone’s always requesting new breakfast ideas, so we’ve been working on creating a bunch of new breakfast recipes for you!
These stuffed peppers are awesome in the morning, or any time of day!
Feel free to substitute the veggies for any you have at home! These always turn out great!
Try our homemade sausage recipe for these.
8 servings
Ingredients:
- 4 large bell peppers, varied colors
- 1 Tbsp avocado oil, or olive oil
- 1/2 medium onion
- 8 ounces mushrooms
- 8 ounces homemade or nitrate-free sausage
- 8 large eggs
- sea salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheese of choice
- chopped parsley or green onions as garnish
Instructions:
Preheat your oven to 375 degrees f. and line a baking dish with parchment paper.
Thoroughly wash your bell peppers and pat the excess moisture with a paper towel.
Carefully slice each bell pepper in half lengthways, all the way through the stem.
Discard the membrane and seeds.
Arrange your peppers cut side up in the prepared baking tray.
Dice the onion and chop the mushrooms.
Next, heat oil in a large skillet over medium-high heat.
Add onion and sauté for 2 or 3 minutes, until translucent.
Add mushrooms and cook until slightly golden brown.
Stir in sausage and break it apart with a wooden spoon until it’s in small crumbles. Cook until browned about 6 minutes.
Stuff each pepper with your cooked sausage and veggie mixture. Leaving about 1/2 of the space to fill with the eggs.
Next, gently crack an egg on top of the filling. Season with sea salt and pepper.
Sprinkle with shredded cheese.
Cover the dish and bake for 15-20 minutes until eggs are cooked to your liking.
Once done, remove from the oven, garnish with chopped parsley or green onions and serve warm.
Enjoy!
❤ Rachel
Ingredients
- 4 large bell peppers, varied colors
- 1 Tbsp avocado oil, or olive oil
- 1/2 medium onion
- 8 ounces mushrooms
- 8 ounces homemade or nitrate-free sausage
- 8 large eggs
- sea salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheese of choice
- chopped parsley or green onions as garnish
Instructions
- Preheat your oven to 375 degrees f. and line a baking dish with parchment paper.
- Thoroughly wash your bell peppers and pat the excess moisture with a paper towel.
- Carefully slice each bell pepper in half lengthways, all the way through the stem.
- Discard the membrane and seeds.
- Arrange your peppers cut side up in the prepared baking tray.
- Dice the onion and chop the mushrooms.
- Next, heat oil in a large skillet over medium-high heat.
- Add onion and sauté for 2 or 3 minutes, until translucent.
- Add mushrooms and cook until slightly golden brown.
- Stir in sausage and break it apart with a wooden spoon until it's in small crumbles. Cook until browned about 6 minutes.
- Stuff each pepper with your cooked sausage and veggie mixture. Leaving about 1/2 of the space to fill with the eggs.
- Next, gently crack an egg on top of the filling. Season with sea salt and pepper.
- Sprinkle with shredded cheese.
- Cover the dish and bake for 15-20 minutes until eggs are cooked to your liking.
- Once done, remove from the oven, garnish with chopped parsley or green onions and serve warm.
- Enjoy!
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