These mouthwatering Breakfast Fiesta Stuffed Peppers are perfect for a make-ahead brunch. Filled with a savory blend of sausage, onion, and potatoes, then topped with an egg, these stuffed peppers will become your go-to breakfast dish.
Remove the breakfast sausages from the package and chop into small pieces.
3
In a large skillet over medium-high heat, cook the chopped sausages and onions until the onions are soft and the sausages are cooked through, breaking up the sausages with a wooden spoon as they cook.
4
Add the minced garlic and thawed diced potatoes to the pan and cook, stirring occasionally, until the potatoes are soft, about 10 minutes.
5
Season the mixture with sea salt and black pepper.
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Arrange the bell pepper halves in a casserole dish.
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Divide the sausage hash between the bell peppers, pressing it firmly down.
8
Carefully crack an egg into each bell pepper half.
9
Pour a cup of water into the casserole dish and cover with aluminum foil.
10
Bake in the oven for 20-25 minutes (20 minutes for soft-set eggs, 25 minutes for firmer yolks), or until the eggs are cooked to your desired level. Serve right away.