Cheesy Breakfast Sausage Stuffed Peppers

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!

Cheesy Breakfast Sausage Stuffed peppers on a cutting board

Breakfast of Champions

Are you a breakfast person? ME TOO. I am a savory breakfast person. I love eggs, vegetables, sausage, and bacon. If I have to choose between quiche or waffles, I will always choose the quiche. However, you can’t go wrong with any of our breakfast recipes.

These sausage stuffed peppers are one of my go-to breakfast recipes right now! I love how savory and cheesy these peppers are, but I also love how nutrient packed these bad boys are! These peppers…

  • Have a whopping 14 grams of protein per pepper.
  • Are packed with vegetables!
  • Perfect for meal prep during the week!

Not a sausage fan? Have no fear, we have a few different stuffed pepper recipes on our site that you can check out!

The Perfect Sausage Stuffed Pepper

Though these sausage stuffed peppers are pretty dang easy to make, there are a couple of tricks to making the most perfect stuffed pepper.

Sauté

The key to making super flavorful peppers is to sauté all of the ingredients together and create browned and delish sausage, onions and kale!

Add a little more flavor-> If you want to boost the flavor of your sausage stuffed peppers, trying adding a teaspoon of this homemade taco seasoning or this homemade fajita seasoning to the scrambled egg mixture before filling the peppers.

Bake

The bake time for these peppers is very important! You want to bake the peppers long enough for the eggs to bake and the peppers to soften! We recommend baking these peppers at 350ºF for 30-40 minutes!

Toppings

Oh mammy, the options are endless when it comes to topping these yummy peppers! You can go simple and just sprinkle these bad boys with a little parmesan cheese or you can really dress them up with any of the toppings below!

  • 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?

Yes, you can substitute the sausage in these peppers with any type of sausage you would like! If you would like a vegetarian options for these peppers, feel free to use vegetarian sausage links or even mushrooms!

How long would these peppers last in the refrigerator?

You can store these stuffed sausage peppers in the refrigerator for up to 5 days in an air tight container!

Can I freeze these sausage stuffed peppers?

Yes, you can freeze these peppers! We recommend baking these peppers and following the instructions in the recipe card. Then, let the peppers cool completely before putting them in an air-tight container or Stasher bag and storing them in the freezer for up to 3 months.

To reheat the peppers, preheat the oven to 350ºF and then place the peppers in a casserole dish and bake for 20-30 minutes.

Breakfast sausage stuffed peppers on a cutting board

Stuffed Pepper Recipes

Recipe

Cheesy Breakfast Sausage Stuffed Peppers

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!

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
Author: Lee Funke
Yield: 6 servings 1x
Category: Breakfast
Method: Oven
Cuisine: American

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

  1. Preheat oven to 350ºF and line a large casserole dish with tinfoil. Then spray with nonstick cooking spray.
  2. 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.
  3. Whisk 6 large eggs in a small bowl, set aside.
  4. 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. 
  5. Add veggie/sausage mixture to the pepper halves. Then, top with scrambled eggs.
  6. 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.

Nutrition

  • Serving Size: 1/6
  • Calories: 205
  • Sugar: 2
  • Fat: 15
  • Carbohydrates: 8
  • Fiber: 2
  • Protein: 14
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