Italian Sausage Breakfast Pepper Bake

Italian Sausage Breakfast Pepper Bake…the perfect recipe for a healthy breakfast or brunch.

Whether you make this Italian sausage breakfast pepper bake to break a fast, for your family, or for your guests, it’s bound to impress everybody’s palate.

And you don’t have to limit it to yellow peppers. I personally don’t like the flavor of green peppers. But I love all the others. The sweeter tasting the more I like them. So, use a variety of peppers to make a colorful plate with choices for every palate.

One thing I love about this recipe is that the peppers are pretty easy to put together. The tomatoes, basil, and sausage add a lot of flavor to the eggs and peppers.

MEAL PLANNING TIP: You can cook a large batch of the sausage mixture ahead of time and use it to eat over veggies, over zoodles, or even as a yummy “dressing” over a salad. This last option reminds me of the days when I used to eat Wendy’s chili over a house salad as a healthy lunch. I know better now, lol. This sausage mixture option is much healthier!

ITALIAN SAUSAGE BREAKFAST PEPPER BAKE RECIPE

Peppers, diced tomatoes, Italian sausage, basil, and eggs make this breakfast recipe a healthy flavorful way to start your day. It’s packed with protein and veggies for a delicious low carb and paleo meal.

QUICK RECIPE NOTES

Here are a few things to keep in mind when you make this recipe:

• You can buy mild or spicy Italian chicken sausage or Italian turkey sausage and take it out of the casing as I did for this recipe. Or, you can get the sausage meat without the casing. Organic, preservative-free, sugar-free sausage meat is the best option. Several brands meet those requirements, like Nature’s Promise.
• When you cut the peppers in half, try to cut down the middle. Peppers are bumpy, so they won’t necessarily balance evenly to keep the egg from spilling. Use aluminum foil or a cupcake baking pan to balance the peppers to hold the egg without spilling.

INGREDIENTS

1 Mild Italian chicken sausage

8 ounces organic diced tomatoes

1/2 teaspoon garlic powder

Himalayan sea salt to taste

Fresh ground pepper to taste

2 large organic bell peppers (yellow, green, orange, or red)

4 large organic basil leaves

4 large cage-free eggs

INSTRUCTIONS

1. Preheat oven to 350° F (177°C).
2. Remove sausage meat from casing and place in a nonstick pan at medium to high heat and start cooking. Add the diced tomatoes to cook with the sausage. add garlic, Himalayan sea salt, and ground pepper. Cook for 5 minutes or until the sausage meat is no longer pink or is fully cooked. Set aside.
3. Cut peppers in half as evenly as possible. Deseed and devein peppers. Place pepper halves on a baking sheet. Use aluminum foil shaped to level the pepper, or use a cupcake baking pan, to balance the peppers and hold the fillings without spilling.
4. Fill peppers halfway with sausage mixture, leaving enough space for an egg. Add a large basil leaf on top of the sausage mixture. Then, add the egg and sprinkle Himalayan sea salt to taste on top of the egg.
5. Bake 20 minutes at 350° F (177°C) or until the egg yolk is cooked to your liking. I prefer for the yolk to be fully cooked, like in the pictures in this post. But you can cook it for a shorter period of time if you prefer soft yolks.
6. Remove from oven, allow to cool for 5-10 minutes, and enjoy!

INGREDIENTS AND MATERIALS FOR THIS RECIPE

BEFORE YOU GO…

Comment below and tell me what your favorite breakfast meal is. Are you including this recipe in your healthy meal plan for the week? Don’t be shy, let me know below. 

5 from 16 votes

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ITALIAN SAUSAGE BREAKFAST PEPPER BAKE

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

 

Peppers, diced tomatoes, Italian sausage, basil, and eggs make this breakfast recipe a healthy flavorful way to start your day. It's packed with protein and veggies for a delicious low carb and paleo meal.

COURSE: Breakfast

CUISINE: American

Keyword: italian sausage breakfast pepper bake

SERVINGS: 4 servings

CALORIES: 137 kcal

AUTHOR: Catherine Baez Sholl

INGREDIENTS

• 1 Mild Italian sausage
• 8 ounces organic diced tomatoes
• 1/2 teaspoon garlic powder
• Himalayan sea salt to taste
• Fresh ground pepper to taste
• 2 large organic bell peppers yellow, green, orange, or red
• 4 large basil leafs
• 4 large cage-free eggs

INSTRUCTIONS

1. Preheat oven to 350° F (177°C).

2. Remove sausage meat from casing and place in a nonstick pan at medium to high heat and start cooking. Add the diced tomatoes to cook with the sausage. add garlic, Himalayan sea salt, and ground pepper. Cook for 5 minutes or until the sausage meat is no longer pink or is fully cooked. Set aside.

3. Cut peppers in half as evenly as possible. Deseed and devein peppers. Place pepper halves on a baking sheet. Use aluminum foil shaped to level the pepper, or use a cupcake baking pan, to balance the peppers and hold the fillings without spilling.

4. Fill peppers halfway with sausage mixture, leaving enough space for an egg. Add a large basil leaf on top of the sausage mixture. Then, add the egg and sprinkle Himalayan sea salt to taste on top of the egg.

5. Bake 20 minutes at 350° F (177°C) or until the egg yolk is cooked to your liking. I prefer for the yolk to be fully cooked, like in the pictures in this post. But you can cook it for a shorter period of time if you prefer soft yolks.
6. Remove from oven, allow to cool for 5-10 minutes, and enjoy!

RECIPE NOTES

Here are a few things to keep in mind when you make this recipe:

• You can buy mild or spicy Italian chicken sausage or Italian turkey sausage and take it out of the casing as I did for this recipe. Or, you can get the sausage meat without the casing. Organic, preservative-free, sugar-free sausage meat is the best option. Several brands meet those requirements, like Nature's Promise.
• When you cut the peppers in half, try to cut down the middle. Peppers are bumpy, so they won't necessarily balance evenly to keep the egg from spilling. Use aluminum foil or a cupcake baking pan to balance the peppers to hold the egg without spilling.

AND DON’T FORGET!

Save this recipe on Pinterest so that you can come back to it and share it with your friends and family.

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