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Eggs baked in bell pepper rings with chicken sausage pieces

Bell Pepper Eggs with Chicken Sausage on a Skillet (Frypan)

These Bell Pepper Eggs are a quick, high-protein breakfast made with fresh bell peppers, eggs, and chicken sausage. Make sure to scroll up to see some important tips so you have success the very first time. Use recipe toggel button to double or triple the servings for meal prep or more people.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Servings 1 serving
Calories 320 kcal

Equipment

Chopping board and large sharp knife,
Non-stick skillet, sauteing pan, frying pan,
Spatula

Ingredients
  

  • 1 medium to large bell pepper any color
  • 2 large eggs
  • 1 chicken sausage or turkey sausage cooked and sliced
  • 1 teaspoon olive oil
  • 1 Pinch of sea salt
  • 1 Pinch of black pepper
  • 1 Pinch paprika (optional)
  • 1 tbsp fresh chopped chives or any herb (optional)

Instructions
 

  • Slice the bell pepper crosswise into rings about ½ inch thick (1.5cm roughly). Remove any seeds or membranes.
  • Heat the olive oil in a non-stick skillet over medium heat.
  • Place your uncooked sausage in the skillet and cook for about 3 minutes on one side.
  • To the same skillet, add the bell pepper rings a little apart from the sausage, flip the sausage to the other side, and cook for 2 to 3 minutes together until the bell pepper rings are lightly softened and slightly charred on the bottom. The sausage should also be cooked through by now. It's ok if not fully cooked, because it can finish cooking with the eggs.
  • Remove the sausage from the skillet and cut it into bite-sized pieces; set aside. Flip the pepper rings over, charred side up.
  • Crack one egg into each pepper ring.
  • Season with salt, black pepper, and paprika if using.
  • Scatter the cooked sausage pieces over the eggs.
  • Cover the skillet with a lid and cook for approximately 5 minutes for slightly runny yolks or 7 minutes for fully cooked yolks.
  • Remove from the skillet and sprinkle with fresh chives if desired.
  • Serve immediately, or store leftovers in an air-tight container for later.

Notes

Use larger pepper rings. Larger bell peppers create enough room for the eggs to cook evenly without overflowing.
Make this more substantial when you are really hungry or have a big day ahead. Serve with dark rye sourdough toast or homemade almond flour biscuits.
Looking for more easy egg breakfasts? Be sure to check out my Cottage Cheese Egg Bites with roasted peppers and High Protein Egg Bake for additional meal-prep-friendly breakfast ideas. Recipes are below this card. 

Nutrition

Serving: 2egg ringsCalories: 320kcalCarbohydrates: 7gProtein: 24gFat: 21gSaturated Fat: 5gFiber: 2gVitamin C: 120mgCalcium: 70mgIron: 2mg
Keyword bell pepper egg cups, bell pepper egg rings, bell pepper eggs, bell pepper with eggs, eggs in a bell pepper
Tried this recipe?Let me know how it was in the comments below.