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Slow Cooker Breakfast Stuffed Peppers

Thanks so much to Crystal Farms for sponsoring this post!! Make sure you check out all the details for a chance to win a coffee press and new coffee mugs perfect for your next brunch!!

Slow Cooker Breakfast Stuffed Peppers

Having family over for brunch on Easter morning or just looking for something yummy to come home to after church or egg hunts? I’ve got something I really think you are going to like! People often tell me that one of their biggest challenges is coming up with what to cook. As in, something different from what they make on a regular basis, something really good, and something that everyone will love. I don’t always seem to struggle with that same thing when it comes to dinner, but I realized I totally do when it comes to breakfast/brunch and lunch. I tend to make the few same things from the same tired list over and over again. I decided it was time to put my mind to work coming up with a new brunch recipe for my family to enjoy over the holiday and we’ve got a winner!

Slow Cooker Breakfast Stuffed Peppers

Now, don’t get me wrong, because I ADORE casseroles! But I just really wanted something that I felt would up my game just a bit, especially when it comes to serving guests. And what guest wouldn’t want their own delicious pepper all packaged up with cheese, eggs and sausage inside just for them when they come to visit?! These are literally so easy you won’t even believe it! You are seriously just 5 ingredients away from a super tasty breakfast treat.

Slow Cooker Breakfast Stuffed Peppers

Slow Cooker Breakfast Stuffed Peppers

A simple mixture of eggs, cooked sausage and fire-roasted green chiles comes together in no time to create a filling for the peppers.

Slow Cooker Breakfast Stuffed Peppers

And, obviously, plenty of cheese! It’s just not brunch without tons of melty cheese! I’ve been working with Crystal Farms this year to help create some new recipes and I love using their cheeses! You know I’m all about products that are natural, high quality and with few preservatives especially when they consistently taste so good!

Slow Cooker Breakfast Stuffed Peppers

Make this simple and deliciously cheesy brunch to impress your guests this spring!! You won’t be sorry!

Slow Cooker Breakfast Stuffed Peppers

Slow Cooker Breakfast Stuffed Peppers

Jennifer Draper
4.84 from 6 votes
Servings 4


  • 1/2 pound ground breakfast sausage
  • 4 bell peppers (any color, I like to use one of each)
  • 6 large eggs
  • 4 oz Crystal Farms Marble Jack Cheese
  • 4 oz fire-roasted chopped green chiles
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • Brown sausage in skillet over medium high heat until fully cooked, drain any excess grease
  • Pour 1/2 cup of water into the bottom of a slow cooker
  • Wash peppers, cut off tops and clean out ribs and seeds and place with open side up in slow cooker
  • Crack eggs into a bowl and whisk until smooth
  • Shred cheese using box grater or food processor
  • Stir sausage, shredded cheese and green chilies into eggs and add salt and pepper
  • Spoon egg and cheese mixture into each pepper, filling to top (amount of filing you use will vary slightly depending on size of peppers)
  • Cover and cook on high for 2-3 hours or low for 4-6 or until egg is fully set
  • Top with chopped green onion or cilantro if desired for garnish before serving


I used my 2.5 quart mini casserole slow cooker for this recipe but you can use any slow cooker, just make sure that the peppers will stand without tipping over.  If your peppers are extra large you may need to add an extra egg to the filling
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

Slow Cooker Breakfast Stuffed Peppers

Crystal Farms and I have teamed up for another giveaway! One lucky reader will win a Bodum Brazil 8-Cup French Press Coffee Maker and 2 Le Creuset Stoneware Mugs. To enter please follow the prompts below.

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Slow Cooker Breakfast Stuffed Peppers

Slow Cooker Breakfast Stuffed Peppers

This is a sponsored conversation written by me on behalf of Crystal Farms® Cheese. The opinions and text are all mine.



  1. 5 stars
    I was looking for something different for Christmas Day breakfast and this really filled the bill! The red color of the peppers screamed Christmas! And they were so easy to customize for each person. In one there was spinach, goat cheese, artichoke, sausage; another had ham, cheddar cheese, pico, green onion; another had bacon, cheddar cheese, green onion and spinach. Great recipe that I will be making again. For convenience I used liquid eggs which worked great! Thanks for a great recipe!

  2. A good change-up idea is to add some leftover Spanish Rice, or even Chinese Fried Rice, to the egg mixture for those of you who need a bit of carb for a burst of power! Sooo good!!!

  3. 5 stars
    I’m eating this right now. 3 hours on High, 3 peppers (what I had) 5 eggs, a big handful of shredded cheddar, a little garlic powder is what I added to this simple, excellent, going-into-the-rotation recipe. I had no sausage and was going to make it vegetarian but at the last minute I remembered I had just the thing: an end of salami which I sliced and and topped the peppers with. Perfect.

  4. Look delicious!!!! I will rate it after I make it. I’m wondering if these could be frozen before or after cooking? Also do you have the nutritional information?

  5. So what do you do with the breakfast sausage after you fry it? Step #6 says “green peppers.” Do you mean “green chiles”?

    1. Oops! Thanks for bringing this to our attention, Walter! I’ve revised the website to the correct ingredient in step #6, which is to add green chiles.

  6. We love red peppers, so I will plan on making this recipe! I like making Hashbrown Casserole and Mac&Cheese using Crystal Farms cheese!

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