Breakfast Stuffed Peppers
Stuffed peppers but make it breakfast style! You're going to go crazy for these delicious bell peppers stuffed with all the classic breakfast foods you love; sausage, hashbrowns, eggs, and cheese. They're easy to make but the presentation is so pretty that guests will think you spent all day on this dish. You can make them in advance and even freeze them beforehand - just thaw and heat in the oven. My family loves them so much they ask me to make them for dinner, too!
Ingredients
Instructions
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Step 1
Preheat oven to 350 degrees. Combine two cheeses together in one bowl and set aside.
Heat a large skillet over medium-high heat. Cook sausage until brown and crumbly (drain excess grease from sausage) then transfer sausage to a bowl; set aside.
Meanwhile, bring a large pot of water to a boil. Cut bell peppers in half down the middle; remove and discard seeds and veins. Parboil bell peppers in the boiling water, 4 to 5 minutes. Drain and rinse with cold water. Dry peppers well and season inside bell peppers with salt and pepper.
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Step 2
Heat oil in the same skillet the sausage was cooked in over medium-high heat. Add onions and begin to soften them, then add potatoes and season with salt, pepper, and garlic powder; cook and stir, breaking up and turning periodically, until potatoes are golden brown and crispy, 5 to 7 minutes. Add sausage back into the skillet with the hashbrowns, add 1/2 cheese blend, and eggs. Remove skillet from heat, mix gently but thoroughly; set aside for 5 minutes. The eggs will not be fully cooked but will finish cooking in the oven.
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Step 3
Gently stuff mixture into bell peppers, leaving space for reserved cheese blend. Do not pack tightly. Place in a broiler-safe baking dish; cover with foil.
Bake in the preheated oven for 15 minutes. Uncover; continue baking until eggs are set and bell peppers are tender, about 10 minutes more. Top with remaining cheese. Turn on the broiler and broil until cheese is browned, 4 to 5 minutes.
Note
According to All Recipes you can make this ahead: cover and bake in a preheated oven for 45 minutes; uncover and bake 10 minutes more, then top with reserved cheese blend and broil for 4 to 5 minutes. If made ahead and frozen: Transfer from the freezer to the refrigerator the day before. Cover and bake in a preheated oven for 45 minutes; uncover and bake 10 minutes more, then top with reserved cheese blend and broil for 4 to 5 minutes.
