Easy Breakfast Stuffed Peppers

Easy Breakfast Stuffed Peppers

These Breakfast Stuffed Peppers are a healthy, budget-friendly breakfast recipe made with just 4 ingredients. Get the recipe now. 

Disclaimer: I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time. 

Breakfast stuffed peppers are an easy, delicious, and budget-friendly breakfast recipe

I love breakfast. And I especially love a non-fussy breakfast. 

These bell peppers stuffed with eggs and cheese are an easy twist on a dinnertime staple. Rather than using rice and beans, we’re filling our peppers with whisked eggs, sharp cheddar cheese, and roasted sweet potatoes. 

Simple. Healthy. Easy. Budget-Friendly. 

I don’t think it gets better than that! 

Plus, you can easily add additional ingredients, like veggies, spices, or proteins to up the flavor and nutrition content of your peppers. 

Made with just four main ingredients, there’s no excuse for not whipping up a batch of these egg stuffed peppers this weekend. Let’s get cooking!

Why you’ll love this recipe

  • Veggie-packed breakfast. 
  • Easily customizable based on what you have on hand. 
  • Made with just 4 ingredients. 
  • Kid-friendly and budget-friendly.
  • Naturally gluten-free. 
Egg stuffed pepper on a plate

Ingredients used to make breakfast stuffed peppers

As long as you have salt and pepper at home, all you need are four additional budget-friendly ingredients: 

  • Bell peppers: Any color of peppers will work, the key is choosing large peppers. If possible, try to choose peppers that are fairly symmetrical and a bit flat on the sides. This will make it easier to prevent the egg mixture from tipping out. 
  • Cabot Extra-Sharp Cheddar Cheese: The cheese is what makes these peppers just so good! I used Cabot’s Seriously Sharp Cheddar Cheese, but their Vermont Cheddar would also be delicious. 
  • Eggs: I used 5 large whole eggs. If you’re on a lower fat diet, you can use 8 to 10 egg whites instead. 
  • Sweet potatoes: Roasted diced sweet potatoes add a great fall flavor to these breakfast stuffed peppers. To save time, you can also use pre-cooked frozen home fries or hash browns. Just reheat them per package instructions. Or to keep these lower in carb, sub out the sweet potatoes for another veggie, like sautéed mushrooms or diced tomato. 

Additional ingredient ideas to add to your egg stuffed peppers

I’m all about keeping breakfast simple. But, if you want to add even more flavor, texture, or nutrition, you can also add other vegetables and/or proteins, such as: 

  • Black or pinto beans.
  • Diced veggies, like mushrooms, tomatoes, broccoli, zucchini, jalapenos, or green chiles. 
  • Crumbled turkey sausage (nitrate/nitrite-free) or veggie sausage. 
  • Diced leftover chicken or roasted turkey. 
  • Spices and herbs, such as cumin, paprika, oregano, or basil. 

Just note that these additions can add volume. Try to keep the overall amount of mix-ins to no more than 2/3 cup otherwise they may not fit. 

If you really want to load these up with fillings, you can make an extra 1-2 peppers and add another 1 to 2 eggs to the filling.

Or, rather than cutting the peppers in half and then filling them, you could remove the tops and fill each pepper so that they’re standing up when they cook. This will give you more room for fillings.

The key to these egg stuffed peppers is using top-quality cheese

Let’s be honest: cheese is usually the best part of any dish. Especially egg recipes. 

Not only does cheese make scrambled eggs deliciously creamy, but a good-quality cheese can also add a complexity and depth of flavor. Which is why I recommend using Cabot Seriously Sharp Cheddar. 

In case you aren’t familiar, Cabot is a cooperative owned by 800 farm families throughout New England and New York. This is great as it means 100% of the profits go back to the farmers. 

Besides being a good company to support, they also make delicious dairy products. In particular, Cabot Cheddars have a rich flavor that really adds so much to a recipe. 

Plus, all Cabot Cheddars are: 

  • 100% Naturally Lactose-Free.
  • Naturally Aged.
  • Naturally Gluten-Free. 

And if you’re a fan of their cheddar cheese, then you should also check out their other cheeses and dairy products, including Greek yogurt, sour cream, cottage cheese, butter, and even whey protein. 

For more information on Cabot’s mission and products, be sure to check out their website

Easy Breakfast Stuffed Peppers

How to make bell peppers stuffed with eggs and cheese

While it takes about 40 minutes to make this breakfast stuffed pepper recipe, the majority of the time is spent in the oven. This means you have plenty of time to make a cup of coffee and slowly enjoy your morning. 

Here are the steps to make stuffed peppers for breakfast: 

  1. Preheat the oven and prep your peppers. 
  2. Roast peppers for 10 minutes.
  3. While peppers are roasting, whisk your eggs and shred the cheese. 
  4. Carefully ladle the egg, cheese, and sweet potato mixture into the peppers. Add remaining cheese on top. 
  5. Bake for 20 minutes, or until the eggs are set. Dig in! 
Plate of egg and cheese stuffed bell peppers

How to roast sweet potatoes

Roasting your sweet potatoes can be done up to 3 days ahead of time.

To roast, simply dice your sweet potato into small pieces, toss with about 1 tablespoon of olive oil and a pinch of salt and pepper. 

Spread the diced sweet potatoes on a parchment-lined baking sheet and roast in a 425 F-degree oven for 20 minutes, or until soft and golden brown. 

You can also cook them in a skillet over medium-high heat for 15 to 20 minutes.

Leftover roasted sweet potatoes can be served on the side of these breakfast stuffed peppers or you can use them in a burrito or grain bowl at lunch. 

To save time, you can also buy pre-cooked frozen diced sweet potatoes, hash browns, or home fries. You can also skip the potatoes altogether and just use other diced vegetables. 

Tips for making this recipe 

  • Look for large, wide peppers rather than long, skinny ones. This will allow for more filling to fit into each peper half. 
  • Try to make your peppers as level as possible. If needed, you can shave the outside edges of your peppers to help them lie flat. Just be careful not to cut a hole into the peppers. 
  • Use a spoon and measuring cup to fill your peppers. To help avoid splatter and get a more even distribution of sweet potatoes and egg mixture, I found the combination of a small measuring cup and a spoon to be helpful for transporting the filling.

What to serve with egg stuffed peppers

These breakfast stuffed peppers work well as a small breakfast along with a serving of fruit on the side, or as part of a larger brunch spread. 

Here are some healthy, budget-friendly ideas to serve with this recipe: 

Breakfast stuffed pepper on a plate with cabot cheese

More healthy, egg breakfast recipes to try 

Looking for more healthy egg recipes that won’t break the bank? Check out these staples on TheHealthyToast:

If you tried this Breakfast Stuffed Pepper Recipe, or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! 

Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Easy Breakfast Stuffed Peppers

These Breakfast Stuffed Peppers are a healthy, budget-friendly breakfast recipe made with just 4 ingredients.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Brunch
Keyword: Breakfast Stuffed Peppers, Egg Stuffed Peppers
Servings: 4
Calories: 182kcal

Ingredients

  • 2 large bell peppers any color
  • 5 large eggs
  • 2 ounces Cabot Seriously Sharp Cheddar Cheese shredded
  • 1/2 cup roasted diced sweet potatoes
  • Dash of salt and pepper

Instructions

  • Preheat the oven to 400 F.
  • While the oven is preheating, slice peppers in half lengthwise, so that you have 4 shallow “boats.” Place the peppers cut-side up on a baking sheet and roast for 10 minutes.
  • Meanwhile, in a large bowl, whisk eggs until they’re just starting to froth. Stir in about 3/4 of the cheese and all of the diced sweet potatoes. Add a dash of salt and pepper.
  • Remove the peppers from the oven and fill each half with the egg and sweet potato mixture. Sprinkle the remaining cheese on top of each pepper and carefully return the peppers to the oven.
  • Cook for 20 to 25 minutes, or until the eggs are set and the cheese is just starting to brown. You’ll know the eggs are done when you can lightly shake the baking sheet and the eggs no longer jiggle.
  • Remove the peppers from the oven and allow them to cool slightly before digging in. Serve with leftover roasted sweet potatoes on the side.

Notes

Nutrition for 1 pepper half: 182 calories, 11 grams fat (5 grams saturated), 9 grams carb, 2 grams fiber, 4 grams sugar, and 12 grams protein.

Don’t forget to pin for later!

Egg and cheese stuffed peppers pin

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About Kelli McGrane Headshot

I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

About Kelli McGrane Headshot

Welcome to The Healthy Toast!

Here you’ll find healthy breakfast recipes designed by a registered dietitian with your health goals in mind.

As a dietitian I understand that a healthy breakfast is essential for giving you the fuel you need to power through your day. Which is why on TheHealthyToast, you’ll find nutrition guides plus the best healthy breakfast recipes for every diet and lifestyle.

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