Breakfast Stuffed Peppers

These Breakfast Stuffed Peppers filled with sausage, cheese, and a sunny side up egg are a full breakfast! They also make a perfect breakfast for dinner, which is the occasion I made them for. The best part is that they can be made in just 20 minutes.

I don't think my family ever had breakfast for dinner when I was a kid. My parents prefer traditional dinners with a meat, grain, and vegetable - which is what I eat for dinner most of time. But sometimes isn't it fun to bend the rules a little? One night my friend Maya was over and we wanted to have something fun for dinner. Maya had loved the Eggs in Poblano Pepper Boats that I had made earlier in the year, so we updated the recipe using larger peppers and adding sausage to make it a bit heartier.

You can use any type of sausage or chorizo for this recipe. We picked a chicken and roasted garlic sausage. And while I used cheddar cheese (it's my favorite) you can swap that out for any cheese you like!

I also made Strawberry Nutella French Toast for our breakfast for dinner party. You can find that recipe here.

Sausage, Cheddar, and Sunny Side Up Egg Stuffed Bell Peppers

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Cook Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Ingredients

• 2 Large Bell Peppers
• 2 Sausages
• ½ cup Cheddar Cheese shredded
• 4 Large Eggs
• 3 tablespoons Water
• Salt and Pepper

Instructions

• First cook the sausage. Cut the sausage casing and remove the meat from the casing. Crumble the sausage and then place it in a small skillet. The sausage should be fatty enough that you don't need to use any oil in the pan. Use a wooden spoon to stir the sausage and break it up into smaller pieces.
• While the sausage is cooking, slice the bell peppers in half, and remove the seeds and membranes. Be care not to poke any holes in the peppers, since that would result in the egg white spilling out of the pepper (and you don't want that).
• Then pour the water into a large skillet. Place the peppers in the skillet inside facing down, and cook on medium low heat for 4 minutes.
• After 4 minutes, use tongs to flip the peppers and season them with a bit of salt and pepper. Divide the sausage and cheese between the four pepper halves. Use a spoon to press the sausage and cheese into the peppers, making room for the egg. You can either crack the eggs directly into the peppers, or crack them into a small bowl first to ensure that you don't accidentally get any egg shell in the peppers.
• Cover the skillet and let the eggs cook for 5 minutes, or until the white is solid and the yolk is runny. Serve immediately.