Breakfast Stuffed Peppers With Quail Eggs
- Prep time: 30 min
- Cook time: 20 min
- Serves: 4
I am a huge fan of make-ahead meals and breakfast meal prep is one of my must-do activities on a Sunday.
And now these Quail Egg Breakfast Stuffed Peppers will be a future addition to my breakfast rotation! So easy to make ahead and super satisfying!
Original recipe developed and posted by The Delicious Spoon. Reposted with permission. Follow @thedeliciousspoon on Instagram for more recipes!
- 2 large russet potatoes, peeled and shredded
- 3 tsp safflower oil or preferred cooking oil; divided
- 10 breakfast sausages, casings removed
- 3/4 cup yellow onion, chopped
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup Gouda cheese, shredded
- 4 large sweet bell peppers
- 12 quail eggs
Peel and shred the potatoes. Wrap the shredded potatoes in cheesecloth and squeeze tightly over the sink to extract as much liquid as possible. Press the potatoes between two stacks of paper towels to absorb any remaining liquid to get the potatoes as dry as possible. Use new paper towels as needed to ensure any liquid can be soaked up.
Transfer the dried-out potatoes to a microwave-safe bowl and microwave on high for 2 minutes to par-cook the potatoes. Set them aside.
Heat a large skillet to medium-high heat and add 1 tsp of oil. Then add the crumbled sausage and cook until no longer pink. Add in the potatoes and onion, paprika, salt and pepper and the remaining oil and cook until the onions are translucent and the potatoes are cooked and a little brown and crispy. Mix only once in a while to allow the potatoes and onions to brown slightly. Remove from heat and set aside.
At this point, you can wrap the peppers and put them in the fridge to make later or you can move ahead with baking them immediately.
Preheat the oven to 400F. Wash and dry the peppers, Cut the tops off and remove the ribs and seeds from inside. Cut a small slice off the bottom of the pepper just so that the peppers can stand upright without tipping over. Lightly baste the bottoms of the peppers with a little bit of oil or cooking spray. Set the peppers in a small baking dish.
Fill each pepper 3/4 of the way up with the sausage hash. Top evenly with more shredded gouda if you like and then carefully crack three quail eggs on top of each pepper to ensure that the egg sits well inside the top edges of the pepper.
Bake for 20 minutes or until eggs are set and peppers have softened.
Remove from the oven and serve hot.