We teamed up with one of our favourite recipe masterminds over at The Endless Meal to bring you these delicious and colourful stuffed peppers made using our Fresh Breakfast Sausage. This recipe is gluten and paleo friendly and perfect for a healthy breakfast over the holidays!
Egg and Sausage Stuffed Peppers
We teamed up with one of our favourite recipe masterminds over at The Endless Meal to bring you these delicious and colourful stuffed peppers made using our Fresh Breakfast Sausage. This recipe is gluten and paleo friendly and perfect for a healthy breakfast over the holidays!
Preparation time:
25
Cooking time:
20
Servings:
4
Ingredients:
- 1 – 300 gram package Grimm's Breakfast Sausages
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 potatoes, diced small
- Salt and pepper, to taste
- 4 bell peppers, cut in half lengthwise (see photos)
- 8 large eggs
Preparation:
- Preheat your oven to 350 degrees.
- Remove the sausage from the package and chop into small pieces. (Note: you may peel off the casing, if you'd like.) Add the sausage and onion to a large skillet over medium-high heat. Cook until the onion is soft and the sausage is cooked through, breaking up the sausage with a wooden spoon as it cooks. Add the garlic and potatoes to the pan and cook, stirring occasionally, until the potatoes are soft, about 15 minutes. Season to taste with sea salt.
- Arrange the bell pepper halves in a casserole dish. Divide the sausage hash between the bell peppers, pressing it firmly down. Carefully crack an egg into each pepper. Pour a cup of water into the casserole dish and cover with aluminum foil.
- Bake in the oven for 18-20 minutes, or until the eggs are soft set. Serve right away
NOTES
To make this dish ahead, cook the sausage hash and press it into the bell pepper halves. When you are ready for breakfast, crack the eggs into the peppers while your oven is preheating.
Make sure to check out the recipe and video at The Endless Meal as well!
Product(s) used:
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Egg and Sausage Stuffed Peppers
Preparation time:
25
Cooking time:
20
Servings:
4
Product(s) used:
Breakfast Sausage
Description:
Preparation:
- Preheat your oven to 350 degrees.
- Remove the sausage from the package and chop into small pieces. (Note: you may peel off the casing, if you'd like.) Add the sausage and onion to a large skillet over medium-high heat. Cook until the onion is soft and the sausage is cooked through, breaking up the sausage with a wooden spoon as it cooks. Add the garlic and potatoes to the pan and cook, stirring occasionally, until the potatoes are soft, about 15 minutes. Season to taste with sea salt.
- Arrange the bell pepper halves in a casserole dish. Divide the sausage hash between the bell peppers, pressing it firmly down. Carefully crack an egg into each pepper. Pour a cup of water into the casserole dish and cover with aluminum foil.
- Bake in the oven for 18-20 minutes, or until the eggs are soft set. Serve right away
NOTES
To make this dish ahead, cook the sausage hash and press it into the bell pepper halves. When you are ready for breakfast, crack the eggs into the peppers while your oven is preheating.
Make sure to check out the recipe and video at The Endless Meal as well!
