Meat Lovers Breakfast

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.

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I started by gathering my ingredients and first pre-heating the oven to 275°F.  You’ll also want to pull out your olive oil, salt and pepper for this recipe.

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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.

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I chopped the yellow onion and cooked the bacon in the microwave for 5 minutes until crispy before crumbling and setting it aside.

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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.

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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.

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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.

Meat Lovers Breakfast

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6

Serving Size: 1

Meat Lovers Breakfast

Ingredients

  • 3 medium bell peppers
  • 4 slices thick cut bacon
  • 8oz mild pork sausage
  • 1oz shredded cheddar cheese
  • 1c chopped yellow onion
  • 6 eggs
  • 1tblsp olive oil
  • Salt
  • Pepper

Instructions

  1. Pre-heat the oven to 275°F and slice the bell peppers in half. Remove the seeds and ribs, drizzle with olive oil, sprinkle with salt and pepper and place in the oven to warm them.
  2. Chop the onions and cook the bacon in the microwave until crispy; crumble the bacon and set aside.
  3. Over medium heat, add the pork sausage to a large pan and saute until cooked through and slightly brownedt.
  4. Drain the excess grease from the pan, add the onions and bacon and continue to cook until onions are tender.
  5. Remove peppers from the oven and raise the temperature to 325°F.
  6. Scoop the sausage mixture into each pepper half, sprinkle with cheese and use the back of a spoon to create a small well for the egg.
  7. Crack each egg carefully into the pepper halves.
  8. Return the peppers to the oven for 15 minutes or until egg whites are set and yolks are still runny.

Nutrtional Information

Per serving: 356 calories, 4g total carbs, 3g net carbs, 30g fat, 20g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

https://butterisnotacarb.com/meat-lovers-breakfast/

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4 Comments

  1. Olivia

    I have been on No carb diet for more then a month
    using ketostix , morning no sign of pink, mid day pink, drinking 2-3 liters of water
    morning coffe with butter and cocoubt oil
    lunch and dinner some meat with green salad or spinich with cheese
    not loosing weight, help

    • Hi Olivia. Are you still counting calories? You may either be eating too much or not enough. I’d recommend figuring out how many calories your body needs to maintain weight and then eating 20% fewer calories than that number. If you Google “TDEE calculator” you’ll find a website that calculates your total daily calorie needs based on height, weight and exercise total. Be sure to mix up the kinds of foods you’re eating, too, and that you’re eating plenty of healthy fats each day – eggs, cheese, butter, oil, etc.

  2. Karen Blackburn

    What a great idea as the peppers save so much mess. Do use either large peppers or just take off the tops because I found the egg white over ran onto the oven tray which was a waste and a pain to clean up. Next time will just take off the very top of the pepper and that way, hopefully, there will be room for both filling and egg. Otherwise could beat the eggs together and add that way to avoid spillage and waste.

    • Hi Karen! You could definitely just cut the tops off and stuff everything in a whole pepper to avoid the egg spilling out. Hope that works for you!

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