Breakfast Sausage Hash and Egg Stuffed Peppers
Every bite you love about breakfast packaged into perfect little breakfast stuffed peppers!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 8 servings
- 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.