Some mornings need more than a quick snack — they need a real breakfast that actually keeps you full. These Cheesy Breakfast Stuffed Peppers with Eggs and Sausage are exactly that kind of meal.
They’re warm, cheesy, and packed with protein, but still feel light enough for breakfast. The peppers soften as they bake, the sausage adds savory flavor, and the eggs cook right inside the filling so everything comes together in one dish.
What makes this recipe even better is how well it works for meal prep. You can bake a batch, store them in the fridge, and reheat throughout the week without losing texture or flavor. Whether you’re feeding a family or planning breakfasts ahead of time, these stuffed peppers make mornings easier — and a lot more enjoyable.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 servings
- Cuisine: American
- Category: Breakfast Recipes
Ingredients
- 4 large bell peppers (any color)
- 8 large eggs
- 8 oz breakfast sausage
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Slice the bell peppers in half lengthwise and remove seeds and membranes.
- Heat olive oil in a skillet over medium heat.
- Cook the sausage until browned and fully cooked. Drain excess grease if needed.
- Season the sausage with salt, pepper, garlic powder, and paprika.
- Arrange pepper halves cut-side up in the baking dish.
- Divide the sausage evenly among the peppers.
- Crack two eggs into each pepper half, being careful not to overflow.
- Sprinkle shredded cheese over the top of each pepper.
- Cover loosely with foil and bake for 20 minutes.
- Remove foil and bake an additional 8–10 minutes, until eggs are set to your liking.
- Garnish with green onions and serve warm.
Why You’ll Love This Recipe
- High-protein, filling breakfast
- Perfect for meal prep and busy mornings
- Naturally low-carb and gluten-free
- Easy to customize with different cheeses or veggies
- Everything bakes together in one dish
Pro Cooking Tips
- Choose peppers that sit flat so the eggs don’t spill.
- Covering with foil first helps the eggs cook evenly.
- For softer eggs, bake uncovered for less time at the end.
- Shred cheese fresh for better melting.
- Let the peppers rest a few minutes before serving.
Recipe Variations & Substitutions
- Use turkey sausage or chicken sausage for a lighter option.
- Swap cheddar for Monterey Jack or pepper jack.
- Add spinach or mushrooms to the sausage mixture.
- Make it spicy with hot sausage or chili flakes.
- Use egg whites if preferred.
Storage, Meal Prep & Reheating Tips
Store cooked stuffed peppers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or oven at 350°F until warmed through.
They also freeze well for up to 1 month — thaw overnight before reheating.
Nutrition Information (Approximate)
Per serving (based on 4 servings):
- Calories: 420
- Protein: 28g
- Carbs: 12g
- Fat: 30g
(Values are estimates.)
Frequently Asked Questions
Can I make breakfast stuffed peppers ahead of time?
Yes, they’re perfect for meal prep and reheat very well.
How do I keep the eggs from overcooking?
Cover with foil during the first bake, then uncover briefly at the end.
Can I use raw sausage?
Yes, just fully cook it before stuffing the peppers.
What peppers work best?
Bell peppers hold their shape best and bake evenly.
Can I add vegetables?
Absolutely — spinach, onions, and mushrooms work great.
Final Thoughts
These Cheesy Breakfast Stuffed Peppers with Eggs and Sausage are one of those recipes that make mornings feel easier and more satisfying. They’re hearty, flavorful, and perfect for having breakfast ready when you need it.
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Thanks for cooking with us at Top Recipes Day. If you try this recipe, leave a comment, save it for later, and check out more make-ahead breakfast ideas on the site.
