Easy Egg Stuffed Peppers
Looking for a high-protein breakfast that’s easy to make and includes a serving of veggies? These egg stuffed peppers pack in 17 grams of protein each and come together with just 7 ingredients and take only 10 minutes to prep. They’re perfect for busy mornings, weekly meal prep, or a quick heat-and-eat breakfast that will actually keep you full.
I started making stuffed peppers with eggs back when I was running early morning training sessions at the gym. I needed something I could make ahead that still kept me full and energized and hard boiled eggs alone just weren’t cutting it. What I love most is how customizable these egg stuffed peppers are. You can stick to the basics or change up the flavors with pesto, salsa, or a drizzle of hot sauce
Looking for more high protein breakfast ideas? If you love recipes like these egg stuffed peppers, be sure to check out some of my other favorites: the Smoked Salmon Frittata and Crustless Quiche are both great for meal prep, while these Oven Poached Eggs make weekday mornings feel extra fancy with almost no effort. For something heartier, try my Ground Beef and Sweet Potato Rice Breakfast Skillet, it’s a satisfying, veggie packed option that’s ready in under 30 minutes.
How to make egg stuffed peppers
- Cut the top off the peppers by laying the peppers on their sides, and slicing the top so that you have one even cut removing the stem and the top of the pepper.
- Use your hands or the knife to remove the white ribs inside the peppers.
- Take the top of the pepper, remove the stem and chop the pepper to use in the veggie filling.
- Place the peppers in the holes of a large muffin tin, or in single ramekins, so they can easily stay upright.
- Heat a large skillet over medium heat. Saute the vegetables you want to add to the egg stuffed peppers, 4-5 minutes until cooked.
- While the veggies are cooking, crack the eggs and egg whites in a large bowl, add whatever spices you want, and mix this together with a fork.
- After vegetables are done sauteing, turn off the skillet.
- Using a large spoon or tongs, divide the vegetable mixture equally between the peppers.
- Pour the egg mixture between the peppers, covering the vegetables.
- Bake in the oven for 30 minutes, or until the tops are firm to the touch.
Add-Ins and Veggie Ideas
This recipe is super versatile, which makes it perfect for using up whatever you have in the fridge. Here are some great mix-in ideas to change up the flavor or make the meal even more satisfying:
Veggies to Add:
- Tomatoes – fresh (chopped) or sun-dried for a savory, slightly sweet flavor
- Leafy greens – spinach, kale, arugula, or collard greens, wilted quickly in a pan
- Broccoli, cauliflower, carrots, or asparagus – chop small and cook ahead of time until tender
- Zucchini or summer squash – finely chopped and cooked to release moisture
- Mushrooms – sauté to cook out liquid and deepen the flavor
- Peppers – add extra chopped bell peppers, poblano, or jalapenos for some heat or crunch
Other Add-Ins:
- Cheese – feta, mozzarella, or cheddar all melt well and add extra flavor
- Cooked sausage – crumble in cooked breakfast sausage or chicken sausage
- Black beans – for a fiber and protein boost
- Cooked ground turkey or chicken – a great way to repurpose leftovers and bulk up the meal
Mix and match to make these stuffed peppers your own!
Stuffed Peppers with Egg Recipe
Guided Recipe Video
Ingredients
- 3 bell peppers
- 3 cups chopped kale
- 2 medium roma tomato
- 3 large eggs
- 6 large egg whites - (3/4 cup liquid egg whites)
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 400F
- Cut off the tops of the bell peppers, so that they are easy to fill, removing the seeds and any white ribs inside the peppers.3 bell peppers
- Place the peppers in either the holes of a large muffin tin or stand them up in single ramekins.
- Saute the veggies (kale, roma tomato and the bell pepper that was cut away from the top of the peppers) in a large skillet over medium heat for 4-5 minutes, until kale is wilted. Sprinkle with a pinch of salt3 cups chopped kale, 2 medium roma tomato
- Divide the cooked veggies between the peppers.
- In a medium mixing bowl, combine the eggs, egg whites, thyme and garlic powder.3 large eggs, 6 large egg whites, 1 teaspoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon sea salt
- Divide the egg mixture between the peppers, being careful not to overfill.
- Bake in the oven at 400F for 30 minutes until the tops are firm to the touch.
Recipe Notes
- Short on time? Sauté the veggies in advance and store them in the fridge so you can assemble the stuffed peppers in minutes.
- No time to cook veggies? Use quick options like chopped baby spinach (it wilts as it bakes) and diced tomatoes for a fuss-free version.
Nutrition Information
Flavor variations
One of the best parts about these egg stuffed peppers is how easy it is to change up the flavor with seasonings and sauces you already have on hand. Here are some simple ways to switch it up:
Seasonings:
- Everything but the bagel seasoning
- Cajun
- Italian
- Taco Seasoning
- Greek seasoning
- Fresh parsley, cilantro, dill, thyme
Sauces:
- Pesto (store-bought or homemade – this spinach pesto is my go-to)
- Salsa or pico de gallo
- Hot sauce or sriracha for some kick
- Chimichurri for a fresh, zesty twist
👉 Tip: Add the seasonings directly into the egg mixture or drizzle sauces over the top before serving for extra flavor.
Storing leftovers
Once cooked, these breakfast peppers can be stored in a well sealed container for 4 days in the fridge. I don’t recommend freezing them, as the pepper gets very soft when frozen.
Can you make these ahead of time and reheat them?
Yes! These are great to make ahead of time in a large batch! You can reheat these stuffed peppers with egg in the microwave (about 1-2 minutes on high) or in the oven 350F for about 10 minutes.
This has become a staple in my weekly meal prep. I like to add sausage and bacon too!