We actually hit 58 degrees the other night. The leaves are starting to fall from the elm trees already and for the first time in my Oklahoma life I’m just a teensy bit sorry to see summer go so soon.
Our counter is piled high with red (and green) tomatoes, peppers and cucumbers…still cucumbers (I’ve made more pickles this year than I can count.) We even have a few strawberries and some knobbly carrots that look like they didn’t know which way was down.
A friend of mine gave me red peppers from her garden that were just amazing (Thanks, Libby!). I roasted a bunch of them and put them in everything from Eggs Florentine to Mac and Cheese with Caramelized Onions. You can’t get much better than that!
These Breakfast Peppers come pretty close. I had to make them twice just to make sure because I’ve never been a fan of stuffed peppers. This is a whole different story.
One thing I love about these is that I don’t feel like I need extra carbohydrates to go with it or to fill me up. Two pepper halves make a very satisfying and delicious breakfast.
Here’s what you need…
Egg, Bacon, and Cheese Stuffed Peppers
- 4 medium to large red peppers (You can also use green, or yellow for that matter.)
- 6 slices Applegate Farms smoked turkey bacon (or bacon of your choice)
- 7 eggs
- 2 T. milk or cream
- pinch of salt
- 4 oz cream cheese
- 4 oz Parmesan, freshly grated
Heat oven to 375 degrees.
Cut peppers in half lengthwise and remove seeds and membrane, being careful not to cut through the pepper. It’s helpful to get peppers with 4 bumps on the bottom (There’s probably a technical name for those…) and cut them so they balance by themselves, but if your peppers are oddly shaped like mine were, place them in a ramekin or muffin tin to balance them out.
Cut or tear bacon into pieces and saute in a skillet until cooked through. Divide evenly between pepper halves.
Beat eggs, milk and salt together (You can go crazy here with herbs, too, if you like) and pour over bacon, filling the peppers just before the point of overflow. (Am I explaining things weird today or what?!)
Slice cream cheese thinly and layer over egg mixture. Top with grated Parmesan.
Bake for 35 minutes or until eggs are set. Let cool slightly before digging in.
If you happen to have enough refrigerator space (Mine is stuffed with pickles [1 gallon jar, one 1/2 gallon jar, and 2 quart jars to be precise], sauerkraut, milk kefir, water kefir, creme fraiche, lacto-fermented peppers, plus groceries for a week… I really need another refrigerator for this fermented stuff!), you could assemble these the night before and pop them in the oven for a quick breakfast. As it is, it takes 10-15 minutes to assemble and 35 minutes to bake.
Hope you all are enjoying the last days of summer!
Great recipe.! We use Oscar Meyer uncured bacon without the excess nitrates and nitrites. Some meats are now preserved with celery juice which has natural nitrites. Hubby is very sensitive to nitrates, nitrites and MSG so we buy this and the natural hot dogs.
Very interesting about the celery juice (or powder in the case of Applegate). Thanks for the tip and for stopping by!
How about making it for dinner sometime???
I was going to last night, but we didn’t have enough peppers. :( …and it was getting late and dark, so I knew taking pics would be a disaster.
I’m so glad! :D Thanks for commenting, Tera!
Wow. What a great idea. Jack will love these!
I bet he would, though, what do I know? :) I think he must be a hard one to cook for and I admire you for what you’re doing, Sage. :)
Looks so delicious! Trying to get my sister to make these for breakfast…. or perhaps I will mix it up and make them for dinner!!
They are definitely good either way…but always better when you can get someone else to make them right? :P
I haven’t been in your blog in months! I lost my phone and have been lost since! I caught up tonight, and I found the breakfast peppers just in time for brunch at meeting on Sunday! I will make that with my baked French toast….Yum! :)
Yum! Sounds like a great brunch! Looking forward to seeing you all this week!!! :D
Made these last night with peppers from Liz’s garden. BIG hit!!!
Yay! I’m so glad. :D Thanks for letting me know.
Wow, someone who likes pickles just as much as me! Love this idea for breakfast!
Oh yeah! :) Thank you for stopping by and taking the time to comment!
Oh, yum. These look delicious. Is it weird that I would eat them for breakfast?
Not at all! They are great from breakfast. :) Thanks for dropping by!
WOW this looks SO amazing :) and thanks so much for sweet words on my blog.
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Have a lovely day dear
LOVE Maria at inredningsvis – inredning it’s, Swedish for decor :)