I love new breakfast recipes, even if they don’t blow my mind in their creativity. Sometimes the basic eggs, bacon, sausage and cheese combination is too delicious to pass up, and pairing them together in a bell pepper turns out to be a real winner in the kitchen. The great thing about this recipe, as with many others I’ve published, is how versatile it can be to suit your tastes. You could make these vegetarian or add more veggies to the meat (mushrooms, zucchini, broccoli, etc.), give them a Mexican twist with salsa and sour cream or just enjoy them as-is, which is wonderful, too. The breakfast sausage has such a distinct, zingy flavor that really brings the dish together.
Next I sliced the peppers in half, removed the seeds and ribs, drizzled them with olive oil and sprinkled them with salt and pepper before putting them in the oven to warm up while I prepared the rest of the ingredients. This also helped make them more tender; if you prefer a crunchier pepper, leave them out of the oven.
Over medium heat I added the uncooked sausage and sauteed until cooked through and slightly browned. I drained most of the excess grease, added the onion and crumbled bacon and continued to cook until the onion was softened.
I pulled the peppers out of the oven and turned it up to 325°F. I added a scoop of the meat mixture into each pepper half. I topped with a pinch of cheese and used the back of a spoon to push a small well into the meat mixture to make room for the egg.
Next I cracked an egg into each half of bell peppers. I put the peppers back in the oven and cooked them for 15 minutes until the egg whites were set but the yolks were still runny. The end result is creamy and delicious and the perfect breakfast or brunch meal. The peppers are tender, the bacon is crispy and the runny egg is tasty, too. This would be great with a little cream cheese mixed into the sausage as well.