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stuffed breakfast peppers recipe

 

Stuffed Breakfast Peppers Recipe

The perfect addition to a yummy brunch with the girls!

Every year my closest sorority sisters and I get together right before Christmas for an over-indulgence of delicious food!  We make all sorts of appetizers and munch all night– kid free, husband free, 100% girls night in!  We open presents from each other, drink “big girl” drinks, laugh and tell stories, catch up on anything we’ve missed over the last year, and have a BLAST!  By the time morning comes we’re hungry again and my “Big Sis” Joy makes these delicious peppers and OMG….they are AMAZING!!!  These stuffed breakfast peppers are the perfect addition to any brunch…and you don’t have to feel guilty because they’re actually pretty healthy for you!

Ingredients:

4 Yellow Peppers (you can use other peppers but yellow are the sweetest and taste the best!)

6 Eggs

1/2 Cup Milk

1 Cup Shredded Colby Jack Cheese

1 Cup Shredded Hashbrown Potatoes

4 Slices of thick cut maple flavored bacon

Directions:

Preheat oven to 350 degrees.

Cut top off pepper and clean seeds out of inside.

Place peppers in a casserole dish– make sure they’re packed tight so they don’t tip over.

Fill bottom 1/3 of pepper with shredded hashbrown potatoes.

Cook bacon on stovetop, once crispy set on plate, and let grease soak off on a paper towel.

Combine eggs, milk, and cheese….whisk together thoroughly.

Cut up bacon and place several pieces on top of shredded hashbrowns inside peppers.

Pour egg mixture into peppers…leave about 1 inch til top of pepper– the eggs will expand.

Place a few pieces of bacon on top of pepper.

Bake at 350 degrees for 45 minutes or until eggs are completely cooked– you should be able to poke the pepper with a fork and not have any liquid come out.

 

stuffed breakfast peppers recipe 2

 

Stuffed Breakfast Peppers Recipe
 
Prep time
Cook time
Total time
 
Stuffed breakfast peppers make the perfect addition to any brunch!
Author:
Recipe type: Breakfast; brunch
Cuisine: American
Serves: 4
Ingredients
  • 4 Yellow Peppers (you can use other peppers but yellow are the sweetest and taste the best!)
  • 6 Eggs
  • ½ Cup Milk
  • 1 Cup Shredded Colby Jack Cheese
  • 1 Cup Shredded Hashbrown Potatoes
  • 4 Slices of thick cut maple flavored bacon
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut top off pepper and clean seeds out of inside.
  3. Place peppers in a casserole dish-- make sure they're packed tight so they don't tip over.
  4. Fill bottom ⅓ of pepper with shredded hashbrown potatoes.
  5. Cook bacon on stovetop, once crispy set on plate, and let grease soak off on a paper towel.
  6. Combine eggs, milk, and cheese....whisk together thoroughly.
  7. Cut up bacon and place several pieces on top of shredded hashbrowns inside peppers.
  8. Pour egg mixture into peppers...leave about 1 inch til top of pepper-- the eggs will expand.
  9. Place a few pieces of bacon on top of pepper.
  10. Bake at 350 degrees for 45 minutes or until eggs are completely cooked-- you should be able to poke the pepper with a fork and not have any liquid come out.

 

 

Do you have a tradition that you do with friends every year?

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Melissa loves getting in the kitchen with her two children and teaching them about food, cooking, and healthy choices. She loves hosting events, traveling, and enjoying all life as to offer. Her latest cookbook "Serendipity Sweets" will be available for purchase in the fall.

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