Bacon & Goat Cheese Breakfast Stuffed Peppers
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Bacon & Goat Cheese Breakfast Stuffed Peppers are bell pepper halves filled with eggs, crispy bacon, green onions, and herbed goat cheese, then baked until the eggs set. The peppers soften and get a little sweet in the oven, and each half is a full breakfast you can make ahead and reheat.
Why You’ll Love This Recipe
These turn a dinner idea into an easy breakfast. You cook the bacon, whisk the eggs, fill the peppers, and the oven does the rest. Each pepper half is its own portion, so there's no cutting or scooping, and they're easy to grab on a busy morning. One half has 17 grams of protein and only 5 grams of carbs, so it keeps you full for a good while. You also get some vegetables in before work, which most breakfasts skip. They reheat well in the microwave or oven, which makes them a good pick for weekly meal prep. And if you're feeding a few people at once, a dish of these looks a lot more impressive than the work it took.
Texture and Flavor Notes
The pepper softens in the oven but still keeps a little bite, and it gets sweeter as it bakes, especially if you use red, yellow, or orange ones. Green peppers work too, but they taste a bit more grassy and less sweet. The eggs set into a tender filling that holds its shape when you cut into it. Crispy bacon gives you salty, smoky bites all the way through, and the goat cheese melts into creamy little pockets with a light tang from the herbs. The green onions keep everything from tasting too rich. You get something soft, something crisp, and something creamy in each forkful, with the sweet pepper holding it all together.
Serving Ideas
Serve one pepper half per person for a light breakfast, or two for a bigger appetite. A few slices of avocado on the side go well with the bacon and eggs. For brunch, set the whole baking dish on the table and let people help themselves. If you want something heartier, add a slice of whole-grain toast or some fresh fruit. For weekday mornings, pack each half in its own container so you can grab one, reheat it, and go. A little extra sliced green onion or a crumble of goat cheese on top right before serving makes them look fresh, even when they were made days ahead.
Ingredient Notes & Easy Swaps
Bacon: Regular sliced bacon works best. Cutting it into pieces before cooking helps it crisp evenly and spread through the eggs in small bites. Turkey bacon works for a lighter version, though it won't get quite as crispy.
Eggs: The amounts are based on large eggs. Ten of them fill six medium pepper halves.
Green onions: Use both the white and green parts. The whites add a little bite and the greens add color.
Herbed goat cheese: Look for it near the other specialty cheeses. Plain goat cheese or crumbled feta works if you can't find herbed.
Kosher salt: If you only have table salt, use ¼ teaspoon instead of ½ teaspoon. The bacon and cheese are already salty.
Black pepper: Freshly ground gives the best flavor.
Bell peppers: Any color works. Red, yellow, and orange peppers taste sweeter than green. Pick ones with a fairly flat bottom so they sit upright in the dish.
Bacon & Goat Cheese Breakfast Stuffed Peppers
Description
Bacon & Goat Cheese Breakfast Stuffed Peppers are bell pepper halves filled with eggs, crispy bacon, green onions, and herbed goat cheese, then baked until the eggs set. The peppers soften and get a little sweet in the oven, and each half is a full breakfast you can make ahead and reheat.
Ingredients
- 8 slices bacon, cut into ½-inch (1.3 cm) pieces
- 10 large eggs
- 3 green onions (white and green parts), thinly sliced
- ½ cup (56 g) crumbled herbed goat cheese
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 medium bell peppers, halved and seeded
Instructions
- 1Equipment: a large skillet, a slotted spoon, a plate lined with paper towels, a cutting board, a sharp knife, a medium bowl with a pour spout or a large measuring cup, a whisk, a 13 x 9-inch (33 x 23 cm) baking dish, a spatula, oven mitts, and an instant-read thermometer (optional).
- 2Set an oven rack in the middle of the oven and heat the oven to 375°F (190°C). Cut the 8 bacon slices crosswise into ½-inch (1.3 cm) pieces. Thinly slice the 3 green onions, using both the white and green parts. Cut each of the 3 bell peppers in half from the stem down to the bottom, then pull out the seeds and white ribs with your fingers or a small spoon.
- 3Put the bacon in the large skillet and set it over medium heat. Cook, stirring every minute or two, for about 8 to 10 minutes, until the pieces are browned and crispy. Use the slotted spoon to move the bacon to the paper towel-lined plate, leaving the fat behind in the pan.
- 4Crack the 10 eggs into the bowl and whisk for about 1 minute, until you see no streaks of white. Add the green onions, the ½ cup (56 g) goat cheese, the ½ teaspoon salt and the ¼ teaspoon pepper, and whisk again to mix. Stir in the bacon.
- 5Set the 6 pepper halves cut side up in the baking dish. If one tips over, trim a very thin slice off the bottom so it sits flat, taking care not to cut a hole through it. Pour the egg mixture into the peppers, dividing it evenly. Give the mixture a quick stir between pours so every pepper gets its share of bacon and cheese.
- 6Bake on the middle rack for 35 to 40 minutes, until the egg filling is set all the way through: the center doesn't jiggle when you gently shake the dish, and a knife poked into the middle of the largest pepper comes out with no runny egg. If you have a thermometer, the filling should read 160°F (71°C). If it's still wet, bake 5 more minutes and check again.
- 7Take the dish out with oven mitts and let it stand for 5 minutes so the eggs firm up. Use the spatula to lift each pepper half onto a plate, and serve warm.
Tips and Tricks
- 1
Pick peppers that sit flat. If you need to trim the bottom, take off only a sliver, or the egg will leak out during baking.
- 2
Cook the bacon until it's properly crispy. It softens a little once it's mixed into the eggs, so underdone bacon ends up chewy.
- 3
A bowl with a pour spout, or a large measuring cup, makes filling the peppers much neater.
- 4
Stir the egg mixture between pours. The bacon and cheese sink to the bottom, and stirring keeps every pepper evenly filled.
- 5
Check the largest pepper first when testing for doneness. It takes the longest to set.
- 6
Let the peppers rest for the full 5 minutes. The eggs firm up and the peppers are easier to lift without tearing.
Nutrition
Serving size: 1 pepper half
Calories: 222kcal, Protein: 17g, Carbs: 5g, Fat: 15g, Fiber: 2g, Sugar: 3g, Sodium: 423mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.