These vegetarian breakfast stuffed peppers are loaded with scrambled eggs, potatoes, mushrooms, spinach, and cheese, then baked in the oven until perfection. They make a delicious option for weekend brunch and can even be reheated throughout the week.
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These absolutely DELISH breakfast stuffed peppers are filled with two of the best parts about the first meal of the day: scrambled eggs and potatoes! I also added spinach and mushrooms for more veggies, plus some fresh parsley, crumbled feta, and shredded mozzarella. Each pepper is a warm, complete breakfast all wrapped up into a snug veggie shell.
This colorful dish would be a great vegetarian option for Sunday brunch, and I’m even picturing it on the Christmas morning breakfast table. Red and green bell peppers would be SO fun for the holidays, don’t you think?
Even though this dish takes about an hour to prepare and cook, I promise it’s worth the time and effort! Plus, you can customize your peppers however you’d like and add other veggies, breakfast meat, or different types of cheeses.
How to Make Breakfast Stuffed Peppers
- Slice off the tops of the bell peppers and remove the seeds. Snuggle them into a lightly oiled square baking dish.
- Cook the filling of diced potatoes, mushrooms, spinach, and garlic in a large skillet. Spoon the filling into each pepper.
- Pour the scrambled egg mixture into each pepper.
- Top with cheese, and bake in the oven until the eggs set!
Making this breakfast stuffed peppers recipe is simple, but I have some important tips for you to follow. You won’t regret reading through these first!
- First and foremost, if you can, purchase peppers that have flat bottoms. You want them to easily remain upright if you place them on a flat surface. If you can’t find peppers that do this, no worries, just follow the tips below.
- Make sure the peppers are upright and don’t fall over in the baking dish. If any of the peppers are lopsided and not sitting up straight, use your knife to remove a very thin slice from the uneven area(s) on the bottom until the pepper lays flat. But be careful not to make a hole or else the eggs will leak out of the bottom.
- It’s important to keep the peppers whole and just slice off the tops to add the stuffing. Some people make stuffed peppers by slicing them in half lengthwise. For breakfast stuffed peppers in particular, that method is an epic failure. It’s very hard to get the peppers to sit the way you want them so that the filling doesn’t spill out. Trust me, it’s messy (I tried it)! The way I’m suggesting to cut the peppers works much better.
- Feel free to mix up the veggies that you add to this dish. I think scallions, corn, and black beans would be a fun rendition.
- These taste amazing when served right away, but they also keep pretty well in the fridge for 2 to 3 days. Reheat on a plate in the microwave on high for 1 to 2 minutes or until warmed through.
If you want to serve these as part of a brunch spread, they would go great with some toast, Prosecco and Carrot Juice Cocktails, and a side salad.
To serve a larger crowd, double the recipe and use a larger baking dish. Keep in mind that it’s helpful for the peppers to be snuggled up against each other when they’re baking to keep them upright.
More Egg and Veggie Dishes
If you love these breakfast stuffed peppers, you may also enjoy the Easy Broccoli and Cheese Egg Bake, Apple Pumpkin Frittata with Gouda, Sourdough Breakfast Strata with Kale, and the Healthy Breakfast Egg Muffins. For other stuffed pepper variations, check out the Spaghetti Stuffed Bell Peppers and Vegetarian Italian Stuffed Peppers.
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Potato and Egg Breakfast Stuffed Peppers
- 4 bell peppers
- 2 tablespoon olive oil - divided
- 2 baby red potatoes - cubed
- 2 cups chopped mushrooms
- 4 cups spinach - loosely packed
- 3 cloves garlic - pressed or minced
- 5 eggs - beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoon chopped fresh parsley
- 1/2 cup shredded mozzarella
- 1/2 cup crumbled feta
- Preheat the oven to 350 degrees F. Lightly grease a square baking dish or cover it with foil. Slice off the tops of the bell peppers and remove the seeds. Place the peppers in the baking dish so that they sit upright. If a pepper is not remaining upright, use a knife to remove a very thin slice from the uneven area of the bottom so it can lay flat. Be careful not to cut a hole or else the eggs will leak through.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the cubed potatoes and cook for about 15 minutes, flipping halfway through, until browned and tender. Add more olive oil as needed. Stir in the chopped mushrooms, spinach, and garlic, and cook until the spinach has cooked down. Season with salt and pepper as desired. Remove from heat. While the veggies are cooking, whisk together the eggs, salt, pepper, and parsley in a measuring cup (for easy pouring).
- Spoon the filling evenly into each pepper. Pour the egg mixture into each pepper, being careful not to overflow them. Sprinkle the cheese on top of the peppers. Bake in the oven for 40 to 45 minutes until the eggs are set.
- Remove them from the oven, let cool for a few minutes, and enjoy!
- To save yourself some hassle/time, purchase peppers that are able to remain upright on a flat surface if you can. Do not try to make this recipe by slicing the peppers in half lengthwise and stuffing them. It will not work, and the eggs and stuffing will just fall/leak out.
- This dish is best served right away and goes well with toast, bacon, and/or a side salad.
- Leftovers will keep in an airtight container in the fridge for 2 to 3 days. Reheat on high in the microwave for 1 to 2 minutes until warmed through.
- Feel free to mix up the veggies that you add to the peppers, depending on what you have on hand.
Have a great weekend! – Lizzie