Easy egg stuffed peppers recipe

Egg Stuffed Peppers

These egg stuffed peppers are crazy easy! Just two ingredients (plus optional toppings) for a low bar, keto, paleo breakfast that could also be a Whole30 brunch! It's so simple it even works for a camping breakfast recipe!
Course Breakfast
Cuisine American
Keyword egg stuffed peppers, stuffed peppers
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 5
Calories 157kcal
Author Randa Derkson


  • 5 bell peppers
  • 1 carton of Burnbrae Farms EGG Creations!
  • Optional: cheese and chives for topping


Oven Instructions

    Preheat oven to 375

    • Slice the tops off the bell peppers and scoop out the ribs and seeds.
    • Pour the Burnbrae Farms EGG Creations! of your choice into the pepper (I used Fat Free Cheese & Chive).
    • If desired, top with additional cheese (I used a mixed cheddar) and chives if you want them to look a little fancy.
    • Bake for 30 minutes, or until egg mixture is solid.

    Campfire Instructions

    • Wrap the stuffed peppers with foil and place on the grill over a fire. You'll have to check the doneness of the egg every few minutes as each fire varies. This is a great option if you don't have any cast iron or campfire approved pans to cook with and if you don't mind your peppers being soft (they will soften up).OR
    • Place the egg stuffed peppers in an oiled casted iron pan and tent with foil. Cook until eggs are firm.


    Weight Watcher Freestyle: 1 points. 1 SmartPoint per "pepper" when no additional cheese is added


    Serving: 1pepper | Calories: 157kcal | Carbohydrates: 12.2g | Protein: 23.7g | Fat: 1.4g | Saturated Fat: 0.4g | Cholesterol: 15.9mg | Sodium: 736.1mg | Fiber: 6.3g | Sugar: 6.3g