Every bite you love about breakfast packaged into perfect little breakfast stuffed peppers!
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Ahhh…we are literally soaking up every last ounce of summer beach time that we can before those school doors open! There’s still plenty of warm weather left, but these last few weekend escapes have me savoring as much of sweet summer as I can!
A new kitchen favorite!
This fun stuffed breakfast pepper idea has become a weekly staple in at our table this summer. While it might not necessarily be school morning friendly in prep time, it will definitely hop onto my weekend rotation for the school year, because the girls really love them!
It all began with leftovers…
Breakfast hash leftovers that is! Tuesday’s are breakfast hash days here at my house (you can see my school weekday breakfast rotation HERE – it looks a little different these days, but is similar). I made more than I needed for one breakfast one Tuesday, with thoughts of using the leftovers for my breakfasts in the coming days, but ended up not using it. I found it in the fridge a couple days later, and decided to try making it into something new!
Everything you love about breakfast, in one happy place!
Little kids love little packages. I think sometimes we overwhelm little ones with huge portions and so many choices, that they end up shutting down. Little bites of potato, egg, sausage, and pepper in one pretty little pepper cup is such a great way to get a variety of food groups into little kids!
Use whatever sausage you love using for this ingredient. If you have a favorite farmer or good quality, clean store-bought brand, use what you and the kids like to eat. We have a local farmer I love to get ground pastured pork from, and I season it with my own Sausage Season Blend. Or we get the organic ground turkey from Costco, and season that with that same DIY sausage season blend.
To scramble or not to scramble…
That is up to you! The best part about these little pepper cups, is that you can customize each pepper to how your kiddos like their eggs. My household is pretty split! One of my girls and I love a drippy yolk to stir into our pepper cup, while the rest of the family prefers scrambled. Do what works for you!
Make ahead tips
Here are a couple tips I’ve been utilizing that make this breakfast come together super quick:
- Make the hash ahead of time. You can make it the night before, or on your prep day and stash it away. Then all you have to do is stuff the peppers and into the oven when you want to bake them off.
- Make the hash work double time! Double the hash and serve half of the hash with extra veggies and a side of eggs or some shredded cheese, and save the other half of the hash to stuff the peppers with later in the week.
Tips for stuffing the peppers
- Larger peppers are easier to stuff and fit a whole egg into.
- Make sure to dice the potatoes small so the hash fits every nook and cranny!
- Leave room for the egg when you are scooping the hash in.
- If you are doing a sunny side up egg, I have found that poking the egg white membrane near the yolk to break it up a little helps with it cooking all the way through the best.
Cooking medium advice
I have tried cooking this so many different ways this summer. From sheet pan prep, to a lidded pan, the yolky eggs really cook best with a lid. I am not a fan of using aluminum foil, but if all you have is a baking dish, then that should be fine. If you have a casserole dish with a lid that is large enough, that works, or I used my large roasting pan with a lid with the best results.
Breakfast Sausage Hash and Egg Stuffed Peppers
- 3 tbsp friendly fat to cook in such as butter, ghee, avocado oil, olive oil, coconut oil, or tallow/lard
- 1 lb of your favorite clean ingredient sausage You can use my sausage season blend to make your own with plain pastured ground pork or turkey, or purchase from the farmer’s market or store
- 1 medium onion diced
- 4 cloves of garlic minced
- 2 medium potatoes or sweet potatoes diced
- 2 big handfuls of baby spinach or baby kale chopped
- 4 large bell peppers halved lengthwise, and seeds/ribs scooped out
- 8 pastured eggs you can skip the eggs if you are egg free
- Sea salt and pepper to taste
- Parsley to taste to garnish you can also melt shredded raw cheese or goat cheese on the top if you tolerate that
- Heat a large skillet over medium-high heat, and add the butter to melt in. Add the sausage and onion cooking until the sausage is almost browned, about 3-4 minutes.
- Add the garlic and potatoes and cook until the potatoes are browning and cooked through, about 10-15 minutes. You can pre-heat your oven at this point as well.
- Add the spinach to the skillet and cook for one minute, and then turn the heat off. If you are prepping ahead, your hash is done at this point, and you can cool it, and store it away until you are ready to use it.
- Put 1/2 cup of water in the bottom of a large casserole dish or roasting pan that has a lid. Place the bell pepper halves in the bottom of the pan, and fill each pepper with hash. Be sure to leave enough room for the egg! Crack an egg into each bell pepper, on top of the hash. Or, you can scramble the eggs and pour them into each cup if that is how your family prefers eggs!
- Put the lid on your pan, and bake at 350 degrees for 25-30 minutes for sunny-side up eggs, or 30-40 minutes for scrambled. Check the peppers at the minimum times so you can be sure the eggs are set to your liking. You can take the lid off the pan for the last 10 minutes to melt cheese up top if you want too! Sea salt and pepper the tops as well as garnish with parsley if you wish.