Saturday, March 30, 2013

Breakfast Stuffed Peppers


How did I not come up with this before?

Or even at all...since it was my friend S that shared this amazingness with me.

We love peppers. We love stuffing peppers. We love breakfast. Come on, Kate. Its not a hard leap to make.

Moving on.

I made 4 peppers. You could easily a little more of each ingredient to stretch this to 6 or more peppers.

Feel free to use different veggies, meats, or cheeses. Green onions would be a nice addition. Fresh tomatoes too.

Breakfast Stuffed Peppers


4 bell peppers
1 cup frozen hash browns. I used shredded. Country style would work too
1 cup diced mushrooms
1 cup asparagus, 1 inch pieces
1/2 cup cheese of choice. (we did a mix of parmesan and mozzarella this time. Sharp cheddar would be nice too)
2/3rds cup breakfast sausage, cooked, drained, and crumbled (I cooked a whole package and froze the leftovers for easy sprinkling in breakfast burritos. Bacon or ham would work as well)
4 eggs
salt, pepper, garlic powder

Preheat oven to 375

Bring a stockpot of salty water to a rapid boil

Decord and deseed the peppers. Barely shave off the bottom a little so they stand well, if needed.

Place peppers in boiling water and boil 5 minutes. Remove, drain, and place in baking dish.

Bring a skillet to heat on the stove. Cook hash browns per package instructions.

Remove hashbrowns to paper towel. Return pan to stove and heat.

Add veggies. Cook 4-5 minutes, until softened. Remove from heat and place on paper towel to drain. Return pan to heat.

Cook sausage or bacon until done. Drain and crumble. If using ham cubes, just heat and toast a little.

Place 1/4 of the hashbrowns in each pepper. Repeat with veggies and then meat. Top with cheese and smush down filling a little if needed.

Cook in oven for 10-15 minutes.

Pull pan out and crack an egg into each pepper. Season with salt, pepper, and garlic. Cook 15-20 more minutes, until whites of egg is cooked through, but yolk is still a bit runny if desired.

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