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Breakfast Bell Peppers

Overstuffed bell peppers with cheddar cheese, eggs, sausage, bacon and caramelized onions. This recipe is an easy, low carb/keto friendly breakfast that’s made with only 8 ingredients and minimal prep!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 people
Course: Main Course , Breakfast , Appetizer
Cuisine: American , International

Ingredients

  • 4 large bell peppers stems cut-off and inner white membrane and seeds removed
  • 2 tablespoons olive oil for brushing onto peppers
  • ¼ cup cooked bacon bits or 4 strips cooked bacon
  • 1 small red onion chopped
  • 1 pound crumbled sweet Italian sausage or breakfast sausage
  • 4 large eggs
  • 1 tablespoon milk
  • 1 cup cheddar cheese shredded

Instructions

    Cup of Yum
  1. Preheat oven to 420 degrees. Prepare peppers and place on baking sheet lined with parchment paper. Brush each pepper with olive oil to coat. Pre-roast peppers in oven, cavity side down for 10 minutes before stuffing.
  2. In a skillet, first add bacon bits or 4 slices chopped bacon and cook about 2-3 minutes over medium heat, begin adding in the onion, stirring frequently until onion is softened. Once softened, add the sausage meat and cook until browned.
  3. In a medium sized bowl with a pouring spout or measuring cup, whisk together the eggs and 1 tablespoon milk.
  4. Place a spoonful of cheddar cheese on the bottom of each pre-roasted pepper. Spoon the sausage mixture evenly into the open bell peppers. Once every pepper has been filled, carefully pour the eggs over the top of the sausage and then top with the remaining cheese.
  5. Place peppers back into oven and cook at 420 degrees for 15-20 minutes, until the egg filling has set and the cheese is melted.
  6. Garnish with parsley or chives, optional