Breakfast Stuffed Bell Peppers with Egg and Sausage

Why You’ll Love This Recipe

• All-in-one breakfast: protein, veggies, and crispy potatoes in every bite.
• Customizable—swap sausage, cheeses, or spices to match your mood.
• Meal-prep friendly: peppers and hash can be made ahead for fast assembly.
• Hands-off finish in the oven with perfectly set eggs and melty cheddar.

Grocery List

• Produce: 4 large bell peppers, 1 lb russet potatoes, 1 small yellow onion, 2 garlic cloves, fresh chives or parsley
• Dairy: 1 cup shredded sharp cheddar, 8 large eggs
• Pantry: Olive oil, kosher salt, black pepper, smoked paprika, red pepper flakes (optional)

Full Ingredients

Peppers

• 4 large bell peppers (any colors), halved lengthwise and seeded
• 1 tsp olive oil
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Hash & Sausage

• 12 oz breakfast sausage (pork, bulk or casings removed)
• 2 tbsp olive oil
• 1 lb russet potatoes, peeled and cut into 1/4-inch dice (about 3 cups)
• 1 small yellow onion, small dice (about 1 cup)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

To Finish

• 8 large eggs (1 per pepper half)
• 1 cup shredded sharp cheddar (4 oz)
• 1/2 tsp kosher salt
• 3/8 tsp black pepper
• 2 tbsp chopped fresh chives or parsley, for garnish

Step-by-Step Instructions

Step 1: Preheat and par-roast the peppers

Heat the oven to 400°F. Line a rimmed sheet pan with parchment for easy cleanup. Halve the bell peppers lengthwise, remove seeds and membranes, and rub the cut sides with 1 tsp olive oil. Season each half with a pinch of salt and pepper. Place peppers cut side down on the sheet and roast for 10 minutes to soften slightly. Remove from the oven and flip cut side up. Keep the oven at 400°F.

Step 2: Brown the sausage

While the peppers roast, heat a large skillet over medium-high. Add the sausage and cook, breaking it into small crumbles, until browned and cooked through, 5–7 minutes. Transfer to a paper towel–lined plate. Spoon off excess fat, leaving just a light film in the pan (or wipe clean).

Step 3: Crisp the potato hash

Add 2 tbsp olive oil to the skillet and heat over medium-high until shimmering. Add the diced potatoes in an even layer. Cook undisturbed for 4–5 minutes so the first side crisps deeply. Sprinkle with smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss, then add the diced onion (and red pepper flakes, if using). Cook, stirring only occasionally, until potatoes are golden and crisp on most sides and the onion is tender, 7–10 minutes more. Stir in minced garlic for the last 30 seconds. Taste and adjust seasoning.

Step 4: Combine hash and sausage

Return the browned sausage to the skillet and fold it into the hot potatoes. This helps the flavors meld. Remove from the heat.

Step 5: Fill the peppers and make wells for the eggs

Arrange the par-roasted pepper halves on the sheet pan cut side up. Spoon about 1/3 cup of the sausage-potato hash into each half, gently pressing it against the sides to create a shallow well in the center. This well keeps the egg in place and prevents spillover.

Step 6: Add eggs and cheddar, then bake

Crack 1 egg into each well. Sprinkle the tops evenly with the remaining 1/2 tsp kosher salt and 3/8 tsp black pepper. Divide the cheddar over the peppers, keeping most of the yolks visible so you can monitor doneness. Bake at 400°F for 12–14 minutes, until the whites are just set and the yolks are still slightly jiggly. For firmer yolks, bake 15–17 minutes. Optional: Broil 1–2 minutes to lightly brown the cheese. Let rest 3 minutes to finish setting.

Step 7: Garnish and serve

Sprinkle with chopped chives or parsley. Add a pinch of smoked paprika or red pepper flakes if you like heat. Serve hot with hot sauce and toast or a side of fruit.

Pro Tips

• Stable peppers: If a pepper half rocks, shave a thin slice off the underside so it sits flat.
• Get crisp hash: Start potatoes in a hot pan and resist stirring for the first few minutes to build a crust.
• Keep yolks runny: Pull on the early side (12–13 minutes); the carryover heat finishes the whites.
• Cheese strategy: Sprinkle cheddar around the yolk so it melts beautifully without forming a lid.
• Better melt: For best texture, shred cheddar from a block (pre-shredded can melt a bit drier).

Variations

• Veggie-forward: Swap sausage for sautéed mushrooms and spinach; finish with feta instead of cheddar.
• Southwestern: Add 1 tsp ground cumin and 1/2 tsp chili powder to the hash; use pepper jack and top with cilantro and pico de gallo.
• Lighter poultry: Use chicken or turkey breakfast sausage and finish with a dusting of smoked paprika and scallions.

Storage & Make-Ahead

Make-ahead components: Par-roast pepper halves and cook the sausage-potato hash up to 3 days in advance; store separately, covered, in the refrigerator. To serve, assemble with fresh eggs and cheese and bake as directed. Leftovers: Store cooked stuffed peppers in an airtight container for up to 3 days. Reheat covered at 325°F for 10–12 minutes; yolks will be firm. Freezing is not recommended once eggs are baked, but the hash and sausage mixture freezes well for up to 2 months.

Nutrition (per serving)

Approximate per serving (2 halves): 680–740 calories; 30–32 g protein; 26–30 g carbohydrates; 47–51 g fat; 5 g fiber; 1100–1300 mg sodium. Values will vary based on sausage brand, cheese, and salt used.