Stuffed Breakfast Peppers

These colorful stuffed peppers were created when I was looking for a grain-free breakfast option that would still satisfy my family’s hearty appetites. Inspired by Denver omelets, I used bell peppers as edible vessels for eggs and savory fillings. They’ve since become a weekend favorite, especially when entertaining breakfast guests who are always impressed by the presentation yet don’t realize how simple they are to prepare.

Ingredients

• 4 large bell peppers (any color)
• 8 large eggs
• 1/4 cup milk
• 1 cup ham, diced
• 1/2 cup cheddar cheese, shredded
• 1/4 cup mozzarella cheese, shredded
• 1/4 cup red onion, diced
• 1/4 cup mushrooms, diced
• 2 tablespoons butter
• 1 tablespoon fresh chives, chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• Hot sauce for serving (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut bell peppers in half lengthwise and remove seeds and membranes.
3. Place pepper halves in a baking dish, cut side up.
4. In a large bowl, whisk together eggs, milk, garlic powder, oregano, salt, and pepper.
5. In a skillet over medium heat, melt butter and sauté onions and mushrooms until softened, about 4 minutes.
6. Add ham and cook for 2 more minutes.
7. Add vegetable mixture to the egg mixture and stir to combine.
8. Stir in half of both cheeses.
9. Pour egg mixture evenly into pepper halves.
10. Sprinkle remaining cheese on top of each filled pepper.
11. Cover dish with foil and bake for 30 minutes.
12. Remove foil and bake for another 10 minutes until eggs are set and cheese is golden.
13. Sprinkle with fresh chives before serving.
14. Serve with hot sauce if desired.

Recipe Notes

• For a vegetarian version, substitute ham with extra vegetables or black beans.
• Pre-bake the empty peppers for 10 minutes if you prefer them very soft.
• These peppers can be assembled the night before and refrigerated until morning.
• Leftovers reheat beautifully in the microwave for a quick breakfast.

Prep time: 15 minutes | Cook time: 45 minutes | Serves: 4