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Keto Breakfast Stuffed Bell Peppers with Eggs & Cheese

We all have those mornings when we want something hearty, satisfying, and just a little extra special—but still totally keto. These Breakfast Stuffed Bell Peppers with Eggs & Cheese have quickly become one of our favorite savory starts to the day.

What we love most is how customizable they are. Whether we’re using up leftover veggies in the fridge or planning ahead for a meal-prepped morning win, this dish never disappoints. The bell peppers get beautifully tender and slightly caramelized in the oven, while the eggs bake up soft and golden, all tucked beneath a blanket of melted cheese. It’s a simple idea that feels gourmet—kind of like a mini breakfast casserole served in its own edible cup.

Perfect for brunch, weekday meal prep, or lazy weekend mornings when we want something warm and comforting without the carb crash.

Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins
Servings 4
Calories 270
Description

Bell pepper halves are filled with sautéed veggies, creamy scrambled eggs, and gooey melted cheese, then baked to perfection. This meal-preppable, satisfying breakfast is a low-carb way to enjoy your favorite morning flavors.

Ingredients
    For the Stuffed Peppers:
  • 2 large bell peppers (any color)
  • 4 large eggs
  • 1/2 cup shredded cheddar or mozzarella cheese
  • 1/4 cup diced onion
  • 1/2 cup diced mushrooms
  • 1/4 cup chopped spinach or arugula
  • 1 tbsp olive oil or butter
  • Salt and pepper to taste
  • Optional: red pepper flakes or smoked paprika for spice
    • Topping Options:
  • Extra shredded cheese
  • Chopped fresh parsley or chives
  • A dollop of sour cream or sliced avocado
Instructions
    Prepare the peppers:
  1. Preheat oven to 375°F.
  2. Place the halved bell peppers in a baking dish, cut side up. If needed, trim the bottoms slightly so they sit flat.
    3. Sauté the veggies:
  3. In a skillet over medium heat, warm the olive oil.
  4. Add onions and mushrooms and sauté for 3–4 minutes until softened.
  5. Add spinach or arugula and cook until wilted. Season with a pinch of salt and pepper.
    6. Assemble the filling:
  6. In a small bowl, whisk the eggs and season with salt and pepper.
  7. Stir in the sautéed veggies and half of the shredded cheese.
    8. Fill and bake:
  8. Pour the egg mixture into each pepper half.
  9. Sprinkle the tops with the remaining cheese.
  10. Bake for 25–30 minutes, or until the eggs are set and the tops are golden.
    11. Serve and garnish:
  11. Let cool slightly before serving.
  12. Top with herbs, avocado, or a spoonful of sour cream if desired.

Nutrition Facts

Servings: 4 ServingCalories:270kcalTotal Fat:19gSaturated Fat: 7gTotal Carbohydrate:8gDietary Fiber: 3gSugars: 4gProtein:14g

Note

Substitutions & Variations

  • Dairy-Free: Use dairy-free shredded cheese or omit cheese entirely.
  • Meat Lover’s Version: Add cooked crumbled sausage, bacon, or diced ham.
  • Extra Veggies: Try chopped zucchini, bell pepper bits, or kale.
  • Spicy Kick: Add jalapeños or hot sauce to the egg mix.
  • Make Ahead: Store baked peppers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Read it online: https://ketoeatsrecipes.com/recipe/keto-breakfast-stuffed-bell-peppers-with-eggs-cheese/