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Slow Cooker Breakfast Stuffed Peppers

Slow Cooker Breakfast Stuffed Peppers

Servings 4


  • ½ 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
  • ¼ teaspoon salt
  • teaspoon pepper


  • Brown sausage in skillet over medium high heat until fully cooked, drain any excess grease
  • Pour ½ 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