Chefs Catalog

Egg Baked Peppers

Egg Baked Peppers

Here is a great recipe for breakfast! This one is easy as well. I recently checked out a cooking blog, Mama Loves Food, where I received the inspiration from this recipe. This is great is also a great breakfast treat! We are excited to bring this to you.

This recipe serves 6.

Equipment Needed


  • 12 large Bell Peppers
  • 3 Large Onions, preferably sweet
  • 2 1/2 Pounds Turkey or Vegan Sausage
  • 1 1/2 Tablespoon Garlic Powder
  • 1 Dozen Eggs
  • Chili Pepper, Salt and Pepper as desired


  1. Preheat oven at 350 degrees.
  2. Cut the tops off all of the peppers, in a manner that they can be stuffed from the top.
  3. Clean out seeds and core from inside of peppers. Save some bits for inside of pepper later.
  4. Chop up onions until diced.
  5. Put sausage in pan on stove and heat sausage until brown.
  6. After sausage is brown, put in pepper bits, onions, garlic powder and chili pepper.
  7. Allow mix in saute pan to saute until onions are translucent but still hard.
  8. Put pepper bottoms upright on baking sheet.
  9. Stuffing from saute pan needs to go inside peppers, close to top, but all the way.
  10. Cover the peppers with aluminum foil.
  11. Place in oven for 30 minutes.
  12. Take peppers out of oven. Push down and depress to make a small valley in stuffing.
  13. Crack egg on top of peppers inside previously made well.
  14. Baking sheet can go back in oven.
  15. Watch for about 5 to 12 minutes, to make sure eggs are cooking to your preference.
  16. Remove peppers from the oven and salt and pepper to preference. You can add bonus chili powder for even more accent.


  • To make this vegan: Don’t use eggs, or use a vegan alternative to the eggs. You can also use a comparable amount of quinoa.
  • This recipe should be kosher as is.

Like this recipe? Let us know in the comments below!

For more recipes, click here. For some partner deals, click here.

Please click on our links or visit our store to support our site!