Breakfast Stuffed Peppers – Perfect for Entertaining!

A couple of weeks ago, Jen (the Beantown Baker) published this fabulous recipe for Baked Egg in a Tomato. If you take a look at it, you will instantly know why I was inspired!

That same week, I attended the Boston Brunchers event at OM Restaurant, where the spicy little potatoes stole the hearts of everyone who brunched that day. Naturally, I found myself craving both of these delicious morning treats.

Then came Irene. Being from Florida, I am not one to panic about a hurricane hitting us in Boston…so I delayed preparations. Come storm day, that left us in the house with only 2 eggs, and craving a delicious full breakfast. Luckily, Jen’s tomato baskets came to mind, and breakfast stuffed peppers were born!

One yolk broke, but it was still delicious!


I enjoyed every bite of this meal, and plan to make it again….and again! One tip, this would be a perfect entree to make if you are hosting a breakfast and need to serve multiple people at once. It is so hard to get eggs for a group ready all at once. With this meal, you can pop all of your peppers in the oven at once, and have runny yolk deliciousness ready for a group!

Recipe: Breakfast Stuffed Peppers


  • 1 potato (washed and diced)
  • 2 tbsp olive oil
  • 1/4 onion (diced)
  • 1 garlic clove (diced)
  • 1/4 tsp paprika
  • 1/4 tsp seasoning salt
  • 1/4 tsp garlic powder
  • Pinch of cayanne pepper powder
  • 2 bell peppers (tops removed, seeded)
  • 2 eggs


  • Preheat oven to 425 degrees
  • Place bell peppers opening down in a baking dish. Place in oven while it preheats.
  • When oven hits 425 degrees, remove peppers from oven and turn them upright. Set aside.
  • In a skillet, heat your olive oil over medium high heat.
  • Meanwhile, place the potatoes in a bowl and toss with seasonings.
  • When oil is hot, place the potatoes in the skillet in a single layer.
  • Let cook over medium heat for 3 minutes, undisturbed.
  • Flip potatoes, flatten into a single layer again.
  • Add 1/2 cup of water
  • Allow to cook until water is gone.
  • Stir potatoes and continue to cook until potatoes are cooked through and browned (about 5 more minutes).
  • Fill the peppers with potatoes, placing the excess potatoes in the bottom of the baking dish.
  • Make a whole in the middle of the potatoes.
  • Crack one egg into a bowl.
  • Pour the egg into the indenture in the potatoes.
  • Repeat with the second egg and second pepper.
  • Place peppers in the oven for approximately 10 minutes, or until the eggs are cooked to your liking.
  • Place each pepper on a plate with xtra potatoes.
  • Enjoy!

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