5-Ingredient Egg Stuffed Peppers | Easy Breakfast Recipe (2024)

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Breakfast

4.34 from 3 votes

by Chef Nichole

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Published: December 13, 2023

This fun recipe is one of my new favorite breakfast recipes!

These Egg Stuffed Peppers are one of my new favorite breakfast recipes! They’re incredibly easy to make, only require five ingredients, and taste absolutely delicious. Sneaking more veggies into your breakfast dishes is a great way to increase fat loss. Vegetables like bell peppers not only have vitamins and minerals that add valuable nutrition to your day, but they’ll fill you up with fiber, too. Add in protein from the eggs and calcium from the cheese, and this breakfast recipe is a real winner!

We love low-calorie recipes like this that also happen to be low in carbs. Each bell pepper boasts 215 calories, 8 grams of carbs, and 13 grams of protein. The combination of flavors taste fantastic, too, so you won’t feel like you’re missing out by eating “diet” food. Sounds like a great way to get your day started to me!

What Type of Bell Pepper Should I Choose?

5-Ingredient Egg Stuffed Peppers | Easy Breakfast Recipe (3)

You’ll notice our recipe simply asks for four whole bell peppers. There are green, red, orange, and yellow peppers, so how do you know which pepper to choose for these Egg Stuffed Peppers? It’s really up to you and your taste buds! All bell peppers are sweet, but they do have differing flavors.

Green bell peppers are slightly bitter and very strong tasting. They’re not everyone’s favorite, especially young kids. Unless you really love green bell peppers, we might advise against choosing these for your stuffed peppers.

5-Ingredient Egg Stuffed Peppers | Easy Breakfast Recipe

With plenty of fiber, protein and calcium, this low-carb recipe for egg stuffed peppers is the perfect breakfast to kickstart your day.

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Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Ingredients

US Customary – Metric

4 whole bell peppers tops cut off and seeds removed to create a bowl
4 eggs lightly beaten
1 teaspoon kosher salt
1 cup fat-free cheddar cheese shredded
1/4 cup green onions chopped

Instructions

Preheat oven to 375 degrees. Line a baking sheet with foil and spray with nonstick spray. Place the peppers on the baking sheet and set aside.
In a small bowl combine the eggs, salt, and cheddar cheese. Pour into the pepper "bowls" and sprinkle the green onion on top. Carefully place the baking sheet in the oven and bake for about 30 minutes or until tops are golden brown. Let rest for about 5 minutes before serving.The eggs might still be a little "jiggly" but will firm up as the peppers rest.

Notes

Tip: Try this recipe with your favorite omelet ingredients such as fresh tomato, mushrooms, cooked turkey bacon or sausage! Simply add the extra ingredients to the egg mixture before filling the peppers.

Nutrition Information

SmartPoints (Freestyle): 4

Keywords Budget-Friendly, Low-Carb, Vegetarian

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They say breakfast is the most important meal of the day, and we love healthy, easy breakfasts like these egg stuffed peppers. These will fuel you up and keep you going throughout the day with plenty of protein and nutrients to help you feel your best. The best part is, you can put them together and pop them in the oven while you get ready for the day—in just about 30 minutes you’ll have a warm, hearty, low-calorie breakfast waiting for you!

Enjoyed this post? Read more:

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Stuffed Bell Peppers with Mexican Rice
Bell Pepper Turkey Sandwich
Effortless 5-Ingredient Stuffed Peppers

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Have you made this egg stuffed peppers recipe? Let us know in the comments!

5-Ingredient Egg Stuffed Peppers | Easy Breakfast Recipe (2024)

FAQs

How to cook peppers on the green egg? ›

Slightly turn the peppers every 2 or so minutes so that they blacken and blister on all sides. Roast the pointed peppers for 6 minutes at most and the bell peppers for 8 minutes at most. Close the lid of the EGG after each action. Remove the peppers from the EGG and put them in a ovenproof dish.

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Do you need pepper for scrambled eggs? ›

I think one teaspoon of salt and 1 teaspoon of pepper is a bit much. I would leave out the salt and pepper when cooking. My family prefers to salt and pepper their own eggs to their liking.

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Why do you boil green peppers before stuffing them? ›

ANSWER: Some recipes call for blanching the peppers to soften them slightly; others do not. Green peppers at a local store were stuffed with a raw ground meat mixture and looked as though they were not boiled or blanched. If you bake peppers this way, they will take longer to cook and will hold their shape better.

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How do you make green bell peppers taste better? ›

Bell peppers are naturally sweet and but can easily have a lovely savory side to them with the right seasoning (I like to use salt and thyme). Sautéing them with a little olive oil enhances their natural flavors and creates a delicious and colorful addition to a meal that requires little work!

How many eggs for 2 person scrambled eggs? ›

Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.

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What's the best spice to put on scrambled eggs? ›

Scrambled: Plain scrambled eggs provide the perfect blank slate for all kinds of seasonings. Depending on the day, you can make your scrambled eggs spicy with hot sauce or chili powder, intensely savory with turmeric, cumin or tarragon, or light and refreshing with dill or parsley.

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What to put in eggs to make them taste better? ›

Chives are a classic choice, but dill, cilantro, or parsley can all add a lot of flavor with very little effort. Scallions also work nicely for a beautiful pop of green that cuts through some of the richness of the eggs.

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How to cook vegetables on Big Green Egg? ›

Set the EGG for indirect cooking at 425°F / 218°C. Empty the vegetables and marinade into a Big Green Egg Dutch oven. Place the dish into the EGG and roast the vegetables for 30 to 40 minutes, stirring occasionally. Add the butter to the vegetables and roast for an additional 10 minutes.

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Do you cook onions or peppers first? ›

Cook for 1-2 minutes. Note we like to start cooking the pepper first (before the onion) because it takes longer for pepper to cook down to the same softness. Add the onion to the same pan and continue cooking for another 3-4 minutes until it's just starting to soften. Add salt and pepper to taste.