Omelette Stuffed Peppers on a white plate

I’ve been wanting to make these omelet stuffed peppers for a while, but we haven’t had a free weekend to enjoy them. Finally we had a free weekend morning, so I surprised Mr. K with them.
Omelette Stuffed Peppers photo
My omelets usually consist of eggs, cheese, peppers, mushrooms, ham/sausage/or bacon. These peppers are stuffed with all the classic omelet ingredients, minus the diced peppers since the omelet is already stuffed in the peppers.
step by step photo showing how to prep the peppers
They are bite-sized, colorful, and easy to eat and make. I made enough for some on-the-go weekday breakfasts too.
Omelette Stuffed Peppers fanned out on a white plate
I had some egg beaters (the Real Egg Product cartons from Costco) that I needed to use up, so I used them for these eggs, though you can use fresh eggs too. The nice thing about the egg beaters is that they cook really fast so that I didn’t have to cook these as long in the oven.close-up of Omelette Stuffed Peppers

Looking for more recipes? Try my Italian Stuffed Peppers or Cheesy Stuffed Tomatoes as a simple side dish or light dinner!

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Omelet Stuffed Peppers

These peppers are stuffed with all the classic omelet ingredients. They are bite-sized, colorful, and are an easy weekend breakfast or you can make them ahead for some on-the-go weekday breakfasts too.
Servings: 8 stuffed peppers
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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Ingredients

  • 8 baby bell peppers
  • 1/2 cup shredded mozzarella cheese, (see note)
  • 3 strips precooked bacon, (see note)
  • 1/2 cup egg beaters/real egg product, (see note)
  • 1 pinch of pepper
  • 1 pinch of salt

Instructions
 

  • Preheat oven to 425°F. Cut tops off peppers and remove any inside seeds. Place peppers into an oven-safe item that can keep the peppers upright. I used my mini popover pan. You might be able to use a muffin pan but will probably need to place something in the cups to stabilize the peppers.
  • In a small bowl, mix together egg product (or beaten eggs and milk), cheese, bacon, salt, and pepper. Pour mixture into peppers, about 3/4 full. You can sprinkle additional cheese and bacon on top to make them look prettier. Eggs will rise slightly when cooking so careful not to overfill the peppers.
  • Bake for 10-15 minutes until eggs are cooked. The egg beaters take only about 10 minutes whereas real eggs take about 15 minutes.

Notes

  • I used mozzarella cheese, but you can substitute your favorite cheese.
  • I buy precooked bacon at Costco, but if you can't find it you can use raw bacon, but I recommend pre-cooking it first. Cook it for about half the time you normally would. It should be cooked through but not crispy. The eggs cook very fast in the oven, so the bacon needs a little headstart so it cooks through. You can also use ham or pre-cooked sausage instead of bacon.
  • You can use two fresh eggs instead of egg beaters. Just whisk the eggs and add 2 tbsp of milk to make them more fluffy. They might take a few minutes more to cook in the oven.
Serving: 1stuffed pepper, Calories: 91kcal, Carbohydrates: 5g, Protein: 5g, Fat: 5.4g, Saturated Fat: 2g, Sodium: 139.1mg, Fiber: 1.6g, Sugar: 3.3g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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