These breakfast stuffed peppers bake eggs, veggies, turkey sausage, and cheese inside roasted peppers for a warm and satisfying breakfast. It’s easy, gluten-free, and great for breakfast prep.
breakfast stuffed peppers
I love stuffed peppers and have been thinking about making a breakfast version for years. When I finally put it to the test, these breakfast stuffed peppers were even better than I expected. Eggs are baked right inside tender roasted peppers topped with mushrooms, spinach, turkey sausage, and a bit of cheddar cheese. Simple to prepare, naturally gluten-free, and perfect for busy mornings when you want something warm and satisfying, it’s a healthy, vegetable-rich breakfast.
Why this works
Starting your day with a high-protein breakfast can help you stay focused and productive. These low-carb, high-protein stuffed peppers are healthy and filling. If you eat half, you’ll hit your protein goal while also getting a hearty serving of vegetables.
- Vegetable forwards and fillings: Add roasted peppers, mushrooms, and spinach for a nutritious breakfast.
- Balanced Protein: With approximately 15g per serving, you will feel full without feeling heavy. Eating two halves will give you 30 grams of protein.
- Manual baking: Since the eggs cook inside the peppers, there is no need to scramble or fry them separately.
- Built-in flexibility: Switch up the sausage, switch up the cheese, or use whatever vegetables you have on hand.
- Great for meal prep: They keep their shape and reheat well throughout the week.
materials needed
Here’s everything you need to make sausage stuffed peppers for an easy breakfast. See recipe card below for exact measurements.
- pimento: I used red peppers, but any color will work. Cut in half and remove seeds and ribs.
- avocado oil fOr stir-fry mushrooms
- mushroom: Use white button or baby bella mushrooms.
- egg: Each product provides 6 grams of protein.
- egg white To get extra protein with fewer calories. If you buy a carton of egg whites, you don’t have to crack and separate all the eggs.
- Turkey Sausage: You can use breakfast sausage or regular turkey sausage.
- Frozen Spinach: I always have frozen spinach in the freezer, so I used that. It’s convenient because you don’t have to cook it first. Just thaw it Squeeze out all the liquid.
- grated cheddar cheese For added protein, flavor and creaminess
- Kosher salt and pepper For seasoning
How to Make Stuffed Peppers for Breakfast
Cooking the mushrooms and squeezing the spinach dry will help prevent excess moisture from releasing during baking, which will prevent your stuffed peppers from becoming soggy. See recipe card below for printable instructions.
- Cooking Mushrooms with a pinch of salt until the liquid comes out.
- Prepare stuffed pepper mixture: It’s easier to pour into the peppers if you mix the egg whites and eggs in a bowl or 4-cup measuring cup. Then mix in the sausage, spinach, cooked mushrooms, salt and pepper.
- Stuff the peppers: Arrange the pepper halves in a baking dish, pour the egg mixture over each half and sprinkle with the cheese. Pour 2 tablespoons of water into the bottom of the dish and cover with foil.
- roasting peppers for breakfast at 350°F for 25 minutes. Remove foil and bake for another 20-25 minutes.
Variants and Substitutions
- Convert Protein: Use lean ground turkey or chicken and add seasoning. Chicken sausage, chorizo, or chopped ham will also work.
- Vegetarian Breakfast Stuffed Peppers: Omit the meat and add more vegetables or canned beans.
- No egg whites? Replace with 3 large eggs.
- Don’t like mushrooms? SSubstitute with other vegetables, such as chopped squash, pumpkin, or broccoli.
- Replacing Frozen Spinach With kale or collard greens. Boil it first and then squeeze out the water.
- cheese: Any type of shredded cheese will work. Try Monterrey Jack, Colby, white cheddar, or Gouda.
- Avoid using dairy products Skip the cheese or choose a plant-based alternative.
- Want more protein? Mix two tablespoons of cottage cheese into the egg mixture.
- Experiment with seasoning. Add onion powder, garlic powder, paprika, dried herbs, and red pepper powder to the stuffed red pepper filling.
- Italian Stuffed Peppers: Use Italian turkey sausage and mozzarella.
produce: night soil
Serving Size: 1 half
Preheat oven to 350F. Place the pepper halves in a baking dish and set aside.
Heat avocado oil in a nonstick skillet over medium heat. Add the mushrooms to the skillet and season with a pinch of salt. Cook, stirring occasionally, until the mushrooms release their liquid and are tender, about 5 minutes. Remove from heat. Let cool slightly.
Place the eggs and whites in a mixing bowl or large measuring cup and beat the yolks with a whisk. Add turkey sausage, spinach, cooked mushrooms, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Mix until evenly combined.
Pour or spoon the egg mixture over the pepper halves. Top with cheddar cheese. Pour 2 tablespoons of water into the bottom of the baking dish. Cover tightly with foil. Transfer the baking dish to the oven and bake for 25 minutes. Then remove the foil and cook for an additional 20 to 25 minutes, until the egg mixture sets and the cheese melts.
Remove from oven and let cool for 5 minutes before serving.
Final step:
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- I made a little less than 2 cups of egg water.
- I like to pour the mixture into a 4-cup measuring cup so I can easily pour it over the peppers.
- Perfect for meal prep. You can make it and store it in an airtight container in the refrigerator until you are ready to eat it. Reheat in the microwave or air fryer.
- The egg mixture is perfect for my peppers, but of course all peppers are different shapes and sizes. If you want more filling, add a little more egg white.
- Double the recipe for meal prep.
clothing material: 1 half, calorie: 193 calorie, carbohydrate: 6 g, protein: 15.5 g, province: 12 g, Saturated Fat: 4.5 g, Cholesterol: 207 mg, sodium: 302.5 mg, fiber: 2 g, sugar: 3.5 g
Tips for the best peppers in your breakfast
- How to choose the best green peppers: Find medium-sized peppers that are similar in size and cook evenly.
- My sausages are raw. Fry in a skillet until cooked through and then add to the pepper filling.
- You can only find sausage links. If you can’t find pre-cooked crumbles, slice or shred cooked links.
- No frozen spinach: Stir-fry or steam fresh spinach, then squeeze out the moisture.
- There is not enough filling. If your peppers are larger, you may want to add a little more egg white to each pepper.
- Meal Preparation Tips: Double the recipe, especially if you plan on eating half with each breakfast.
Pre-made and stored
Here’s how to store and reheat these peppers for quick breakfast or lunch preps throughout the week.
- Refrigerated storage Keep the peppers in an airtight container for up to 4 days.
- reheat Microwave for about 1 minute or place in the air fryer and cook at 350°F until warmed through, about 5 minutes.
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