These easy egg stuffed peppers are the perfect breakfast for busy mornings! You can make a big batch on the weekend and enjoy them throughout the week! These egg stuffed peppers are paleo, Whole30, low carb and super simple to make!
Why this recipe works:
- Perfect for breakfast, brunch, lunch or dinner, these super simple egg stuffed peppers are super filling and so easy to make! Great for meal prep!
- Easily add more veggies to your day with these breakfast stuffed peppers!
- Breakfast stuffed peppers are a great high protein, low carb meal idea! With only 7 ingredients and 10 minutes of prep time, these are packed with flavor and fun to eat!
- You can easily change up the flavor of these egg stuffed peppers by topping them with pesto or hot sauce so you will never get bored of eating them!
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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.
What veggies can you add to these egg stuffed peppers
- Tomatoes – fresh or sundried
- Kale, spinach, arugula, collard greens – quickly wilted down
- Broccoli, cauliflower, carrots or asparagus – chopped well and cooked
- Zucchini or summer squash – chop well and make sure moisture is cooked out or will make the eggs runny
- Mushrooms – chopped and cooked down
- Sliced jalapenos, poblano peppers or bell peppers
How can you add different flavor to this recipe for breakfast stuffed peppers?
You can change the spices or add a sauce for more flavor!
Spice blends you could try:
- Everything but the bagel seasoning
- Cajun
- Italian
- Taco Seasoning
- Greek seasoning
- Fresh parsley, cilantro, dill, thyme
Sauces you could add after cooking:
- Pesto
- Salsa
- Hummus
- Hot sauce
- Sriracha
- Chimichurri
Can you add other proteins to the stuffed peppers?
Yes! You can add cooked proteins as well! Some great ideas include:
- Chopped cooked bacon
- Chopped cooked sausage
- Chopped smoked salmon
- Black beans
Can you make these breakfast stuffed peppers in the slow cooker?
Yes! Simply stand the peppers up in the slow cooker using a ramekin. Cook on low for 4 hours.
How long can you store these in the fridge?
Once cooked, these breakfast peppers can be stored about 4 days in the fridge.
Can you make a big batch and freeze these stuffed peppers?
Yes, however the texture of the bell pepper changes once it’s frozen and defrosted. To freeze, wrap tightly in foil and store in a freezer safe bag for add protection. Freeze for up to 3 months.
To defrost, store in the fridge overnight.
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 breakfast peppers in the microwave (about 1-2 minutes on high) or in the oven 350F for about 10 minutes.
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Easy Egg Stuffed Peppers
These easy egg stuffed peppers are perfect for breakfast on a busy morning! These egg stuffed peppers can be made ahead of time and reheat easily! Paleo, whole30, grain free, vegetarian and very easy to make!
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Servings: 3 people
Guided Recipe Video
Ingredients
- 3 bell peppers
- 3 cups chopped kale - see notes
- 2 medium roma tomato
- 3 large eggs
- 6 large egg whites
- 1/2 tsp salt
- 1 tsp dried thyme
- 1 tsp garlic powder
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. See post for details.
- 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 salt
- Divide the veggies between the peppers.
- In a medium mixing bowl, combine the eggs, egg whites, thyme and garlic powder.
- 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.
Notes
What veggies can you add to these egg stuffed peppers?
- Tomatoes – fresh or sundried
- Kale, spinach, arugula, collard greens – quickly wilted down
- Broccoli, cauliflower, carrots or asparagus - chopped well and cooked
- Zucchini or summer squash – chop well and make sure moisture is cooked out or will make the eggs runny
- Mushrooms – chopped and cooked down
- Sliced jalapenos, poblano peppers or bell peppers
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
180
Fat
5
g
Carbohydrates
14
g
Fiber
2
g
Sugar
5
g
Protein
17
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Update Notes: This recipe was originally posted in March 2018, but was published again in June 2019 to include step by step directions, recipe notes and video.
Jen
This has become a staple in my weekly meal prep. I like to add sausage and bacon too!