Bell peppers serve as an edible vessel for this hearty, customizable breakfast. These scrambled egg breakfast-stuffed peppers are simple, affordable, and low carb.

Scrambled egg breakfast-stuffed peppers: A simple and low-carb breakfast idea.

Bell peppers are usually quite affordable – especially when you can find a pack of 3 for $2.99 (a common find at ALDI). The package typically includes a yellow, orange, and red bell pepper.

Bell peppers are great for snacking and dipping, but one of my favorite ways to prepare them is to stuff them with a savory mixture and bake them.

In this recipe, stuffed peppers get a breakfast spin. They’re stuffed with a scrambled egg mixture, cheese, and bacon.

The end result is a compact all-in-one breakfast thanks to the edible bell pepper vessel.

The best thing about this recipe? There are a million different ways to customize it!

Scrambled egg breakfast-stuffed peppers: It's breakfast, baked and served in a ball pepper!

How To Make Egg-Stuffed Peppers

If you’ve ever made stuffed peppers before, then you’ll have no trouble making these breakfast-stuffed peppers. The only difference is that the mixture is liquid, so you’ll have to take care not to let the cups tip over while baking.

As always, scroll down for the full recipe. But here’s the basic process, in a nutshell:

  • Cut bell peppers in half; remove stem and seeds
  • Cook bacon
  • Prepare scrambled egg mixture
  • Arrange peppers in a pan so they won’t tip over
  • Fill with egg mixture and add-ins
  • Bake

Egg-stuffed peppers: Get creative with your breakfast! Click through for recipe.

These scrambled egg breakfast-stuffed peppers are:

  • Low carb
  • Gluten free
  • Keto-friendly
  • Paleo and Whole30 friendly – if you leave out the milk & cheese
  • Vegetarian – if you leave out the meat

Customization Options

The majority of recipes you’ll find on Cheap Recipe Blog are customizable. Why? Because customization can help save you money!

Instead of strictly following a recipe and purchasing a bunch of ingredients you may only use once, a customizable recipe like this one gives you plenty of options to use what you have on hand – or omit ingredients that aren’t necessary to the recipe’s success.

Here are some customization options for these scrambled egg-stuffed peppers:

  • Meat options: Instead of the suggested bacon, use breakfast sausage, chorizo or ham chunks. You can also leave the meat out altogether for a vegetarian dish.
  • Vegetable options: Since these stuffed peppers come served inside a vegetable, adding more vegetables is optional. But feel free to add some sauteed mushrooms, tomatoes, spinach, onions, roasted potatoes, etc.
  • Cheese options: Shredded cheddar, mozzarella, pepper jack, Monterey jack or even Feta cheese will work for this recipe.

Scrambled egg breakfast-stuffed peppers: A unique breakfast recipe that's low cost and low carb.

Recipe Tip: Getting The Peppers To Stay Upright

The only difficult part of making this recipe is to get the bell pepSper “cups” to stay upright. Since bell peppers are mostly round, they have a tendency to want to tip over in the oven.

Here are a couple of tips to get your bell pepper halves to stay put while baking:

  • Arrange the pepper halves to rest against each other in the casserole dish
  • If the peppers are thick, shave off a very thin piece of the flesh on the bottom of the pepper to create a flat surface. Don’t cut all the way through the pepper though or the egg mixture will leak out
  • Use tin foil to create a bell pepper “holder” that keeps the pepper in place

As you can see in the photos, some of the egg mixture leaked out into my casserole dish. It’s not a big deal – and it’s not always avoidable! 

Serving Suggstions

Last but not least, let’s talk serving suggestions for these scrambled egg breakfast-stuffed peppers:

Scrambled egg breakfast-stuffed peppers: It's breakfast, baked and served in a ball pepper!

Scrambled Egg Breakfast-Stuffed Peppers

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

See tips, above, to get the bell pepper halves to stay upright while baking.


  • 4 bell peppers (red, orange, yellow or green)
  • 8 eggs
  • 2 tablespoons milk or half-and-half
  • 4 slices bacon, chopped
  • 3/4 cup shredded cheddar cheese
  • Salt and pepper


  1. Preheat oven to 375F. Cut each pepper in half from top to bottom. Remove seeds. Place pepper halves side by side in a 9x13-inch casserole dish, balancing against each other so they won't tip over.
  2. In a large mixing bowl, beat eggs, milk, salt and pepper.
  3. Use a tablespoon or small scoop to evenly distribute egg mixture into hollow pepper cups, leaving 1/2 inch of headspace.
  4. Once peppers are filled, sprinkle in bacon bits and shredded cheese.
  5. Bake for 30 to 35 minutes, until eggs are set and peppers begin to soften/cook through.

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