Breakfast Stuffed Peppers Recipe

Breakfast Stuffed Pepper Recipe in a bowl

Breakfast Meal Prep

This Breakfast Stuffed Peppers Recipe was the whole reason I decided I wanted to start prepping breakfasts again. I had seen some random cooking video on facebook – as you do, that made halved stuffed peppers with bacon, mushrooms, potatoes, and eggs and some cheddar on top. So, I decided to come up with something my family would like.

There were some other yummy breakfast recipes we were missing out on by not prepping breakfast. Over the last few weeks, I have made Pumpkin Pie Oatmeal, Tropical Pineapple Coconut Oatmeal, and English Muffin Breakfast Sandwiches and I have a few more things planned coming up as well. So get ready, all these delicious breakfast recipes will be available soon!

Breakfast Stuffed Pepper Recipe in a bowl with avocado

Doesn’t it look tasty? I had it with a quarter of an avocado on the first day and it was perfect! I cant wait to make this recipe again!

Breakfast Stuffed Pepper Recipe in baking dish

Now on to the Breakfast Stuffed Peppers Recipe…

I hope you enjoy it! let me know in the comments what your favorite hot breakfasts are!

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Breakfast Stuffed Peppers Recipe

Stuffed peppers but they're for breakfast! the peppers are stuffed with sausage, sweet potato, red skinned potato and eggs and then topped with a little cheese.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Dish
Cuisine: Breakfast
Servings: 5 peppers


  • 1 tbsp olive oil
  • 4 shallots chopped
  • 4 cloves garlic chopped or pressed
  • 1 lb turkey sausage loose meat. Can use sausage in casing just cook and then chop)
  • 1 small sweet potato peeled and chopped
  • 2 medium red skinned potatoes chopped
  • 8 large eggs whisked
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp italian herb blend
  • 5 red bell peppers cut the top off and clean out the inside
  • 1 cup light mozzarella shredded


  • Preheat oven to 375 F
  • In a large skillet over high heat, add the olive oil. cook the turkey sausage meat stirring frequently using a spatula to break up the meat until cooked through about 5 minutes.
  • Add the garlic and shallot to the pan and stir to cook about 1 minute.
  • In a microwave safe bowl add the potato and sweet potato and about a half cup of water and cook on high about 5 minutes, just to soften the potatoes. Drain the water.
  • Add the potatoes, salt, pepper, and italian herb blend to the skillet and cook, stirring often about 4 more minutes.
  • In a large baking dish or cookie sheet spread out the peppers open side up. Spoon the meat and potato mixture into each pepper.
  • Carefully pour the whisked egg into each pepper, about a 1/4 cup in each. and then top with shredded mozzarella.
  • Bake at 375 F for about 45 minutes or until the egg sets.


Yield: 5 servings
Amount Per Serving:
Calories: 386
Total Fat: 21.9g
Saturated Fat: 8.6g
Cholesterol: 234mg
Sodium: 1602.7mg
Carbohydrates: 23.4g
Fiber: 3.6g
Sugar: 6g
Protein: 21g

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