Description
Start your day with these vibrant Breakfast Stuffed Peppers filled with crispy hash browns, fluffy scrambled eggs, and savory beef sausage. This unique breakfast dish is not only filling but also a feast for the eyes!
Ingredients
- Medium-sized bell peppers (red, yellow, or orange)
- Large eggs (1 per pepper half)
- Frozen shredded hash browns or freshly grated russet potatoes
- Ground beef breakfast sausage
- Sharp cheddar or Monterey Jack cheese
- Small onion
- Cloves of garlic
- Salt
- Black pepper
- Smoked paprika or garlic powder (optional)
Instructions
- Prep Your Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers, cut each in half lengthwise, remove seeds and membranes, brush with olive oil, and season with salt and pepper. Place cut-side up on a baking sheet.
- Pre-Bake the Peppers: Bake the peppers in the preheated oven for about 15-20 minutes until slightly tender.
- Cook the Hash Browns: Cook frozen hash browns according to package directions in a skillet until golden brown and crispy, or grate fresh potatoes, squeeze out moisture, and cook until crispy. Season with salt and pepper and set aside.
- Brown the Beef Sausage: In the same skillet, crumble and cook the ground beef breakfast sausage over medium-high heat until fully browned. Drain excess grease.
- Sauté Aromatics: Add diced onion to the skillet with the cooked sausage and sauté for 3-5 minutes until the onion softens. Stir in minced garlic and cook for another minute.
- Combine the Filling: In a large mixing bowl, combine cooked sausage, sautéed onion, garlic, crispy hash browns, and half of the shredded cheese. Mix well.
- Stuff the Peppers: Spoon the hash brown and sausage mixture into each pre-baked pepper half, pressing down gently without overfilling.
- Crack the Eggs: Crack one large egg into the center of the filling in each stuffed pepper and season lightly with salt and black pepper.
- Top with Cheese and Bake: Sprinkle remaining shredded cheese over the tops of the stuffed peppers and return to the oven.
- Final Bake: Bake for another 15-25 minutes until egg whites are set and yolks are cooked to your desired doneness. Cheese should be bubbly and golden.
- Serve Immediately: Remove from the oven, let cool for a minute, garnish with fresh chopped chives or parsley if desired, and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 200 mg
Keywords: Pre-baking the peppers is essential for tenderness. Ensure hash browns are crispy for the best texture. Feel free to customize with different veggies or cheeses.