If you’re on the hunt for a new, fun meal prep or breakfast, these breakfast egg stuffed peppers are for you! Think omelet or frittata, stuffed inside a sweet bell pepper – so easy and so delicious! These come together in just a few minutes, are packed with protein, and so versatile! They can be made low carb, keto, dairy free, and gluten free! These also fit into paleo diets, while being grain free!
Eggs cooked inside a bell pepper.. they’re honestly too easy and good to be true. Stuffed peppers were always one of my favorite dinner meal preps and I go to thinking why we don’t have them for breakfast! When I first started making these, I was always shocked at how tasty they are for being so effortless. If you like to meal prep, or just want to make busy mornings easier, these egg stuffed peppers can be meal prepped ahead of time and reheated for a healthy breakfast option!
I love a recipe that’s versatile, where I can make use of what I already have stashed in my fridge., I Make a cheesy egg filling, add in some diced turkey bacon or air-fried crispy potatoes/hash browns, mix up your favorite veggies, etc! I’ve even added diced sweet potato and black beans for a southwestern omelet vibe!
If you love a savory breakfast, try my healthy breakfast bowl meal prep or tofu scramble bowl for a vegan option! If you love a sweet breakfast, try my strawberry chia overnight oats or blueberry lemon chia pudding (check the bottom of the post for TONS more healthy breakfast recipes!).
Why you’ll love this recipe
- They couldn’t be easier to make and requires minimal ingredients.
- Perfect for feeding a crowd! You can double the recipe if needed!
- These make a fun, kid and toddler-friendly breakfast,
- You can have breakfast prepped for the week with only 20 minutes of prep!
- Egg stuffed peppers can make a great low carb and keto breakfast option!
- They are versatile so you can use whatever you have on hand.
- They make a great Whole30 option!
- They make a great high protein breakfast.
- Can be made dairy free.
- They work as a breakfast, lunch, or dinner option!
How to make breakfast egg stuffed peppers
Full recipe, ingredients, & steps will be in the recipe card below! Here is an overview:
Equipment
- Mixing bowl
- Ramekins or small square baking dish: I like to use individual ramekins because they fit perfectly but you can squish four together in a small square pan as well!
- Spatula
- Saute pan: The new Our Place titanium pan is my most favorite pan i’ve ever used!
Ingredients
- Large bell peppers
- Vegetables: Feel free to use whatever veggies you need to use up or for whatever flavor you’re going for! I have left some variations further down in the post. But I like to add greens (spinach, arugala), onion, mushrooms, tomato, etc. You can also add in sweet potatoes, regular potatoes, etc., just be sure to cook these prior to adding them to your peppers. I quickly air fry mine until crispy and then use!
- Eggs: I do a mixture of whole eggs and egg whites to make them higher protein. However, you can also use all whole eggs and add in some hemp seeds, some diced turkey bacon or chicken sausage, etc., to make them higher protein!
- Egg whites
- Seasonings: I like to use sea salt, pepper, garlic powder, and red pepper.
- Any extras/toppings: I like to top mine with fresh avocado, but you can also add cheese, salsa, pesto, chimichuri, hot sauce, etc. If you can’t have dairy, you can stir in two tablespoons of nutritional yeast for a cheesy vibe or use dairy-free cheese (but still, totally optional and so delicious even without it!).
Steps to make egg stuffed peppers
- If using potatoes, cook your potatoes! I like to make mine quickly in the air fryer. I dice them into small cubes, toss in a drizzle of olive oil and seasonings, and air fry until crispy. You can also pan cook them!
- Cut the tops off of your bell peppers and remove the seeds and any white ribs inside the peppers.
- Preheat oven to 400F. Dice the veggies you plan on using. I like to use greens, onion, and mushrooms. Any veggies that don’t need to be cooked (tomatoes, etc) you can set aside. Add the veggies that will be cooked to your pan with a drizzle of olive oil. Cook a few minutes until the onions and veggies have softened.
- While the veggies are cooking, make the egg mixture. In a large bowl, whisk together the eggs, egg whites, and any seasoning.
- Divide the veggies amongst your four peppers. Then divide the egg mixture amongst them, pouring it over top of the veggies.
- Bake! The peppers will be baked for 35-40 minutes. They should be firm to touch.
- Remove from the oven and let cool a bit before removing from the pan/ramekins. Serve with any toppings you’d like and enjoy!
breakfast egg stuffed pepper Variations
- Mexican spin: Mix in a few tablespoon of your favorite salsa, some black beans, and a little taco seasoning. You could even add some cooked chorizo into the egg mixture!
- Top with or stir in a few tablespoons of pesto! Eggs and pesto is the best comb!
- Add some diced and cooked chicken sausage and a little cajun seasoning.
- Add in some everything but the bagel seasoning.
- Add in some kalamata olives, tomato, feta, and greek seasoning for a Mediterranean flavor.
- Stir some chimichurri into the egg mixture.
- Add in mushrooms and sriracha.
Tips, Tricks, & FAQ’s
- Buy large bell peppers that stand up straight! Small peppers will not work. I also try and find peppers that will stand up/pretty even on the bottom so they don’t tip over!
- Can you make these ahead of time and reheat them? YES! These make the best meal prep and taste great reheated!
- Prefer your eggs sunny side up? Instead of whisking the egg mixture ahead of time, simply crack two eggs into each pepper, on top of the veggies, and bake.
- What veggies can you add to egg stuffed peppers?
- How long can you store these peppers? Once they are cooked, egg stuffed peppers will last up to four days in the fridge.
- Can you batch-make and freeze stuffed peppers? You can, but freezing them will change the texture of the peppers upon defrosting. These are so easy to make, it’s best to make them and store in the fridge and make a fresh batch when needed!
- Can you make egg stuffed peppers in the slow cooker? Yes! Place the peppers in ramekins and add to the slow cooker. Cook on low for 4 hours.
More healthy breakfast recipes to try
- Healthy breakfast bowl meal prep
- Crunchy granola clusters
- Peanut butter coffee protein shake
- Cinnamon roll baked oats
- Strawberry chia overnight oats
- Lemon blueberry chia pudding with yogurt
- Strawberry cheesecake yogurt parfait
- Pumpkin yogurt cup with chocolate magic shell
- Tofu scramble breakfast bowl
Breakfast Egg Stuffed Peppers
If you're on the hunt for a new, fun meal prep or breakfast, these breakfast egg stuffed peppers are for you! Think omelet or frittata, stuffed inside a sweet bell pepper – so easy and so delicious! These come together in just a few minutes, are packed with protein, and so versatile! They can be made low carb, keto, dairy free, and gluten free! These also fit into paleo diets, while being grain free!
Ingredients
- 4 large bell peppers that can stand flat
Egg mixture
- 4 eggs
- 6 egg whites *about 1/2 cup carton egg whites
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- any other seasoning you like! I like to add red pepper
Veggies
- 4-5 small red or gold potatoes or 1 small sweet potato *optional
- 3 cups greens (spinach, kale, arugala, etc)
- 1/2 small red onion, diced small
- handful of grape tomatoes or 1 large roma tomato, diced into small pieces
- any other veggies you'd like to add in
Optional ingredients/toppings
- diced potatoes
- toppings/mix-ins: pesto, salsa, hot sauce, etc.
- chopped turkey bacon, chicken sausage, or hemp seeds for extra protein *optional!
- sprinkle of cheese. Dairy-free or regular *optional
Instructions
- Preheat oven to 400F.
- If using potatoes, cook them first! I like to make mine quickly in the air fryer. I dice them into small cubes, toss in a drizzle of olive oil and seasonings, and air fry until crispy. You can also pan cook them under tender!
- Cut the tops off of your bell peppers and remove the seeds and any white ribs inside the peppers.
- Dice the veggies you plan on using. I like to use greens, onion, and mushrooms. Any veggies that don't need to be cooked (tomatoes, etc) you can set aside. Add the veggies that will be cooked to your pan with a drizzle of olive oil. Cook a few minutes until the onions and veggies have softened.
- While the veggies are cooking, make the egg mixture. In a large bowl, whisk together the eggs, egg whites, and any seasonings you'd like. At this point you can whisk in pesto, salsa, etc. that you want to use. I sometimes just leave mine as is!
- Divide the veggies amongst your four peppers. Then divide the egg mixture amongst them, pouring it over top of the veggies. Top with cheese if using.
- Place the peppers in the oven and cook for 30 minutes. They should be firm to touch. Serve with any toppings you'd like and enjoy!
