These egg stuffed breakfast peppers are an easy, colorful way to make breakfast feel a little more interesting without adding much work. Sweet red bell peppers are roasted until tender, filled with cheese and eggs, then baked until the eggs are cooked just how you like them.
The peppers act like little edible bowls, which is always helpful when breakfast needs to look like you tried harder than you did. I like these when I want a warm, savory breakfast that still feels light. They look a little more special than scrambled eggs, but they are still simple enough for a weekday morning.
Why You’ll Love These Breakfast Peppers
These stuffed breakfast peppers are made with simple ingredients and are naturally gluten-free.
They are easy to customize with your favorite cheese, herbs, or extra toppings.
They also give you a warm, savory breakfast without needing bread, potatoes, or a heavy casserole.
Ingredients You’ll Need
You only need a few basic ingredients for this recipe: red bell peppers, eggs, shredded cheese, olive oil, salt, and pepper.
Red bell peppers work especially well because they are naturally sweet and roast beautifully, but orange or yellow bell peppers can also be used.
For the cheese, cheddar, mozzarella, Monterey Jack, Gruyere, or a Mexican-style blend would all work.
Tips for the Best Egg Stuffed Peppers
Pre-bake the peppers first
Don’t skip the first bake on the peppers. I’ve tried rushing this step, and the eggs cook before the peppers have enough time to soften.
Use large, sturdy peppers
I have found that larger bell peppers work best here, especially ones that sit fairly flat once they are sliced in half. If the pepper half wobbles too much, the egg can slide around before it sets.
Crack the eggs carefully
Crack each egg into a small bowl first, then pour it into the pepper. It gives you more control and makes it easier to keep the yolk intact.
Watch the eggs closely
Eggs can go from runny to fully set quickly. Start checking around 10 minutes after adding the eggs.
Egg Doneness Guide
For runny yolks, bake the stuffed peppers for about 10 to 12 minutes after adding the eggs.
For soft, creamy yolks, bake for about 12 to 15 minutes.
For fully cooked yolks, bake for about 15 to 18 minutes.
I start checking around 10 minutes because the eggs can change quickly near the end. If you like a runny yolk, it is better to check early than to wait until everything looks fully set.
What to Serve with Breakfast Peppers
Serve these with avocado, toast, fresh fruit, crispy breakfast potatoes, or a simple green salad.
For brunch, they would also pair well with blueberry muffins, lemon poppy seed muffins, or a frittata.
Storage and Reheating
These are best served fresh because the eggs have the best texture right after baking.
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a low oven until warmed through.
Make-Ahead Notes
You can slice and clean the peppers ahead of time.
You can also pre-bake the peppers, let them cool, and store them in the refrigerator. When ready to serve, add the cheese and eggs, then bake until the eggs are set.
Egg Stuffed Breakfast Peppers
- Total Time: 30 to 35 min
- Yield: 4 stuffed pepper halves 1x
- Diet: Gluten-Free, Low-Carb, Vegetarian
Description
These egg stuffed breakfast peppers are made with roasted red bell peppers, eggs, and melted cheese for an easy, colorful breakfast or brunch. Bake the eggs until the yolks are runny, soft, or fully set.
Ingredients
- 2 large red bell peppers
- 4 large eggs
- ½ cup shredded cheese of choice
- 1 tablespoon olive oil
- ½ teaspoon sea salt, divided
- ½ teaspoon black pepper, divided
- Fresh chives, parsley, or basil, optional for garnish
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Slice each bell pepper in half from top to bottom. Remove the seeds and trim away the ribs. If needed, trim a very thin slice from the bottom of each pepper half so it sits flat, being careful not to cut a hole through the pepper.
- Place the pepper halves cut side up on the prepared baking sheet. Drizzle with olive oil and season lightly with salt and pepper.
- Bake the peppers for 10 to 15 minutes, or until they begin to soften.
- Remove the baking sheet from the oven. Sprinkle shredded cheese inside each pepper half.
- Crack each egg into a small bowl, then carefully pour one egg into each pepper half. Season with the remaining salt and pepper.
- Return the peppers to the oven and bake until the egg whites are set and the yolks are cooked to your preference, about 10 to 18 minutes. For runny yolks, start checking around 10 minutes. For fully cooked yolks, bake closer to 15 to 18 minutes.
- Garnish with fresh chives, parsley, or basil, if desired. Serve warm.
Notes
- Egg doneness will vary depending on the size of the eggs and peppers.
- If the pepper halves are small, some egg white may overflow. Cracking the egg into a small bowl first makes it easier to control how much goes into each pepper.
- Cheddar, mozzarella, Monterey Jack, Gruyere, or a Mexican-style cheese blend all work well.
- Prep Time: 5 min
- Cook Time: 25 to 30 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Other Breakfast Favorites to Try
If you are planning a breakfast or brunch spread, try one of these next:
- Homemade Blueberry Muffins
- Lemon Poppy Seed Muffins
- Caramelized Onion, Mushroom and Spinach Frittata
- Spinach and Gruyere Cheese Quiche with a Hash Brown Crust
EGG STUFFED BREAKFAST PEPPERS RECIPE
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