Egg & Sausage Stuffed Peppers Recipe: What to Serve on Mother's Day Breakfast Brunch

Egg and sausage stuffed peppers is an easy and delicious brunch recipe that looks beautiful on the plate. In Pinewood, we make our own sausage with a touch of fennel. The reason for the fennel is it’s a digestive aid and lends a complementary flavor to pork. I make my sausage ahead of time and store it in the fridge until I’m ready to make breakfast or brunch. You can use any type of sausage you’d like for this stuffed bell peppers recipe.

For this farmhouse recipe you'll need red or yellow bell peppers, eggs, non-dairy milk (you could use regular milk if you prefer), chopped scallions (green onions) and pork sausage. First, cook the sausage, crumble and set aside. Whisk together the eggs, milk, salt, black pepper, green onions and the cooked sausage in a bowl. Divide the mixture between the halved and seeded bell pepper cups. Bake in the oven for about 45 minutes. Done! 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 2 to 4

Ingredients

• 4 medium red or yellow bell peppers, halved and seeded
• 6 large eggs
• 1/2 cup non-dairy milk
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped scallions, plus more for garnish
• 1 cup cooked and crumbled pork, turkey or vegan sausage

Here's how to make it:

1. Preheat the oven to 350 degrees F. Line a baking sheet or dish with parchment paper and arrange the peppers on top, cavity side up.
2. In a medium bowl, whisk together the eggs, milk, salt and black pepper. Stir in the scallions and sausage.
3. Pour the mixture evenly into the bell pepper halves and bake for 45 minutes. Garnish with fresh scallions. Serve alongside a small mixed greens salad, if desired.

Photos and recipe courtesy of Mee McCormick.

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