Adapted just slightly from Moore or Less Cooking Blog
Visually stunning and a delight for your taste buds, these bacon and egg stuffed peppers will win your heart! The recipe is easily multiplied to feed a crowd so you can impress your guests with a beautiful, tasty (and healthy!) breakfast. Oh and if you’re looking for more bacon & egg recipes, scroll all the way to the bottom of this post and you will find a treasure trove of scrumptious recipes.
When I am working on my recipe posts, I often ask my fellow blogger friends if they have related recipes to include in the post and I run across so many true gems that way. That’s how I found this recipe. I was writing up the post for my Syrian Cheese Stuffed Peppers and I’d asked my foodie friends for pepper recipes. They totally came through for me and I was so excited to have a beautiful collection of pepper recipes to include.
Out of all the yummy pepper recipes, this recipe in particular really struck my eye, though. It looked SO pretty and was full of all the things I love most about late summer, in the heat of the garden season, when I have boxes full of garden goodies from my parents’ garden. I’ve made lots of stuffed peppers, but never had I tried baking an egg in a pepper. I adore baked eggs and I SO wanted to try it!
So a little while ago, when the garden was in the middle of producing like mad, I went up to visit mom and dad. Shortly before I left their house, I headed out to the garden to fill my box. I found two gorgeous big bell peppers, one red and one orange (and lots of little ones). The red bell pepper was HUGE! Perfect for stuffing with bacon and eggs. I put it in my box and took it home and was so excited to find time to finally try this lovely recipe.
I blanched the red pepper, saving one half for the next day (since it was just me eating) and cooked up one half of a pepper. When I took it out of the oven, I was super excited to taste it … but it was so beautiful, I had to take pictures first. Sometimes it’s SO hard being a hungry food blogger! I quick took a bunch of photos, and then I dug in … and oh man, it tasted even better than I imagined. The sweet crunchy pepper with the salty bacon, melty cheese and a perfectly baked egg. Mmmmm! I happily dunked my toasts in the egg and gobbled up the whole thing. Well, except for the stem, but I ate every bite of that beautiful pepper and all the lovely things inside of it.
The next day I did it again, and again, reveled in this stunningly beautiful breakfast, savoring every bite with both my eyes and my taste buds. That wasn’t enough for me though. I repeated this twice more with the orange bell pepper, which was quite a bit smaller, so I had to adjust the recipe a bit to make room for the egg so it didn’t spill over. No worries, I just piled cheese and onion and bacon on top and it worked just fine.
And then I was out of big bell peppers. BUT it’s now several weeks later and I took another trip up to mom and dad’s and there were MORE big bell peppers that they’d cleaned out of the garden. I’m so looking forward to making this again!
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Bacon & Egg Stuffed Peppers
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
Ingredients
- 1 large bell pepper
- 1 teaspoon olive oil
- 2 – 3 Tablespoons finely chopped onion
- 1 – 2 cloves garlic, peeled & chopped
- 2 eggs
- Red Robin Seasoning (or salt) and freshly ground black pepper
- 2 strips cooked, crumbled bacon
- Shredded cheese (I used a mix of pepper jack and sharp cheddar)
- Fresh cilantro or parsley leaves (or other fresh herbs)
Instructions
- Preheat the oven to 400 F. Spray a small baking sheet with cooking spray.
- Cut the peppers in half lengthwise (slicing through the stem if you can and then down. Remove the seeds and any membranes inside by using a small sharp knife, then bring a cup or two of water to a boil over medium heat. Add the peppers, cover and let cook for about 5 minutes or until the peppers are tender.
- While the peppers are blanching, heat the olive oil in another pan over medium heat and saute the onion and garlic until tender and the onions are translucent. Remove from heat.
- Take the peppers from the water and pat dry with a clean towel. Set the peppers cut side up on the prepared baking sheet. Line the bottoms of the pepper with bacon and a few cilantro leaves, then the onion/garlic, then a bit of cheese. Make sure there is a good space in the middle for the egg.
- Crack an egg into each pepper, sprinkling the egg with Red Robin Seasoning (or salt) and pepper and add more cheese on top if desired. Bake at 400 F for 20 – 25 minutes or until the white is set and the cheese is nicely melted. (Cook about 5 minutes longer if you want the yolk to be set too.)
- Sprinkle with additional cilantro and/or bacon if desired and serve hot with toast for dipping into the runny yolk.
Notes
If your peppers are smaller, they might not have enough space for everything. You can test the peppers for capacity by pouring 1/4 cup of water into the pepper half before blanching. If the water fits easily with extra room on top, you’re safe adding some ingredients before the egg. If not, you may want to crack the egg in the pepper first, then add other things on top of the egg.
Test the egg for done-ness by gently wiggling the pepper. If the egg is set, it will hold its shape. If it moves around a lot, like a liquid, it is not ready yet. You can also touch the white of the egg gently with your finger to test it. If it bounces back, it’s done.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Looking for more bacon & egg recipes?
Here are a bunch of delicious recipes to up your breakfast game!
- Cheesy Bacon & Egg Hash – Cafe Delites
- Scrambled Bacon & Eggs – The Spruce Eats
- Bacon Egg & Cheese Bites – The Baker Mama
- Bacon Egg & Maple Grilled Cheese – Food Network
- Cheesy Bacon & Egg Breakfast Bombs – Jones Dairy Farm
- Bacon Egg & Avocado Breakfast Toast – Dad with a Pan
- Bacon & Egg Muffins – Bake at Midnite
- Bacon Potato & Egg Casserole – Two Peas and Their Pod
- Bacon Egg and Cheeseburger on a Tater Tot Waffle Bun – Southern with a Twist
- Crustless Bacon Broccoli Cheddar Quiche – Cooking with Mary & Friends
- Bacon Broccoli Egg & Cheese Breakfast Cups – Cooking with Mary & Friends
- Asparagus Bacon & Potato Bake – Cooking with Mary & Friends
- Best Bacon Egg Salad Tomato Sandwich – An Affair from the Heart
- Fried Egg BLT – Dixie Chik Cooks
- Hatch Chile and Bacon Quiche – Cooking on the Ranch
- Bacon & Egg Breakfast Salad – This is How I Cook
- Savory Dutch Baby with Egg & Cheese – This is How I Cook
- Oven Cooked Bacon Perfection – Ally’s Kitchen
- The Perfect Skillet Steamed Egg – Ally’s Kitchen
- Sprouts n Eggs (with Bacon!) – Ally’s Kitchen
And I’ve got a bunch of yummy bacon & egg recipes from my recipe archive:
- Baked Eggs in Bacon Zucchini Nests
- Bacon Avocado & Egg Quesadilla
- Herbed Pepper Havarti Egg in a Hole with Bacon
- Eggplant BLT with Egg
- Bacon Mushroom Zucchini Frittata
- Bacon Mushroom Roasted Tomato Breakfast Salad
- Bacon Asparagus Blue Cheese Tots
- Bacon Sun-dried Tomato Souffle Cups
This recipe was shared at Full Plate Thursday.
9 comments
These are delightful!! Stuffed peppers are one of my most favorite foods! I love that I can have them for breakfast!!
Hurrah, so glad you like them, Michaela! I really loved eating stuffed peppers for breakfast … and I bet you will too. 🙂
who doesn’t love a great stuffed pepper! and this one for breakfast no less 😉 YUMMY!
It sure starts your day out right! Thanks, Diane.
I hated bacon as a kid and now I can’t get enough of it! So many good ones. Where to start?
I love all these recipes and your bacon egg stuffed peppers look delicious! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great weekend and come back soon!
Miz Helen
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