Looking to jazz up your breakfast routine? Try these delicious Ham and Egg Breakfast Stuffed Peppers. Plump, colorful bell peppers are generously filled with a tasty combination of savory ham, creamy eggs, and herb-seasoned ricotta cheese filling.
Plus, breakfast stuffed bell peppers bake in just 25 minutes. Surprise the family and serve them for a fun weekend breakfast or brunch!
Read Next: Italian Stuffed Peppers
Why You’ll Love This Recipe
- Ham and eggs – a classic, well-loved flavor combination
- Versatile – The is easy to personalize by experimenting with different types of peppers (jalapenos, if you love spice), or switch up the flavor profile with extra cheese, herbs or spices.
- Bakes in just 25 minutes.
- Eye-catching presentation – We eat with our eyes and breakfast stuffed peppers look so appetizing!
Ingredients
- Bell peppers in a variety of colors
- Low-fat ricotta cheese – you can use regular ricotta cheese, if you prefer
- Diced ham (a great way to use up leftover ham)
- Black pepper
- Salt
- Italian seasoning
- Chopped fresh spinach – I usually cut the stems off when chopping
- Hard-boiled eggs (make them yourself or to save time, buy already peeled hard-boiled eggs)
- Shredded cheddar cheese
Directions for Breakfast Stuffed Peppers
Step 1: Slice and/or dice a dozen hard-boiled eggs. (I do a combination of slicing and dicing when I make mine.)
Recipe Tips!
**As much as I love to cook, I’m always looking for time-saving shortcuts, and one of my absolute favorite shortcuts is using already peeled and hard-boiled eggs for my recipes. It irritates me to no end when I boil and peel them myself, and a big chunk of egg peels off along with the shell. It’s maddening! When I buy already peeled eggs, I don’t have to worry about any waste, mess, or fuss.
**For easy, even egg slicing and dicing, I love this egg slicer. You can use it cut the egg in two directions: round or oblong. I like to cut it one direction, then carefully lift up the slices and turn them in the other direction to dice the eggs. It’s SO easy and works beautifully!
Step 2: Cut the six red and green bell peppers in half lengthwise and boil them until they reach your desired tenderness. Shake off any excess water and place them cut side up on a baking tray.
Step 3: While the peppers are boiling, prepare a ham and ricotta mixture for the breakfast stuffed peppers filling.
Step 4: Toss in some chopped fresh spinach leaves.
Step 5: Add the sliced and diced hard-boiled eggs.
Step 6: Carefully mix all that goodness together.
Step 7: Then stuff each of the bell peppers with an equal amount of filling.
Step 8: Bake the peppers in the oven, sprinkling on a little bit of shredded cheese in the last five minutes.
Recipe FAQ
Yes, you can use various types of peppers for breakfast stuffed peppers. Common choices include bell peppers (red, yellow, orange, or green), poblano peppers, or even jalapeño peppers if you prefer a spicier kick.
Yes, you can prepare breakfast stuffed peppers ahead of time. Assemble them the night before and refrigerate them, then bake them in the morning.
Absolutely! Breakfast stuffed peppers are highly customizable. You can add additional ingredients like cheese (such as cheddar, feta, or mozzarella), diced vegetables (like onions, tomatoes, or spinach), or herbs and spices to enhance the flavor.
Other Recipes You’ll Love
Ham and Egg Stuffed Peppers
Ingredients
- 6 bell peppers seeded and halved lengthwise
- 16 oz container low-fat ricotta cheese
- 1 cup diced ham
- 1 tsp black pepper
- ½ tsp salt
- ½ tsp Italian seasoning
- 2 cups chopped spinach
- 12 Almark peeled and ready to eat hard boiled eggs
Instructions
- In large stockpot, bring water to boil. Add pepper halves and boil 7-11 minutes or to desired tenderness. Shake off excess water and lay cut side up on a foil-lined baking sheet.
- Preheat oven to 350 degrees.
- In mixing bowl, combine ricotta cheese, ham, pepper, salt, seasoning, spinach and chopped eggs. Mix together carefully. Fill peppers with mixture, dividing evenly between them.
- Bake, covered with foil for 25 minutes. Remove foil; sprinkle with cheddar cheese. Bake an additional 5 minutes until cheese is melted.
