Egg with Sausage-Stuffed Peppers

Sunday Brunch

How to make the best meal of the week even better.

Egg with Sausage-Stuffed Peppers
  • Yield:Serves 4
  • Active time:10 minutes
  • Total time:25 minutes
This recipe appears in:
Sunday Brunch: Egg with Sausage-Stuffed Peppers

[Photograph: Sydney Oland]

A quick brunch based on the classic combination of sausage and peppers, topped off with an egg.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 1/2 pound bulk breakfast sausage, crumbled
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 red bell peppers, cut in half lengthwise, seeds and inner membranes removed
  • 4 eggs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley leaves

Directions

  1. 1.

    Adjust oven rack to middle position and preheat to 400[°]. Heat a large skillet over medium high heat and add sausage and onion, cook until onions are soft and sausage is fully cooked.

  2. 2.

    Place halved peppers cut-side up on a foil-lined rimmed baking sheet or in a glass baking dish. Filleach pepper with sausage mixture. Bake for 10 minutes, remove from the oven, and carefully break an egg into each pepper. Season with salt and pepper. Return to the oven and cook until whites are set, about 10 minutes. Serve hot from the oven garnished with parsley.

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