Breakfast Pepper Rings (Paleo, Whole30, + Dairy-Free)

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 pepper rings
Author: Justin + Erica Winn
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  • 2 bell peppers - tops and seeds removed
  • 6 eggs
  • 2 pre-cooked sausages - chopped into bite sized pieces
  • 1 cup mushrooms - roughly chopped
  • 1/4 red onion - roughly chopped
  • Salt and pepper to taste
  • 1-2 large handfuls greens (we love spinach, chard, or kale)
  • Optional topping - roasted pepper sauce


  • Start by slicing your peppers into rings about 1/2 inch thick. You should get about 3 rings per bell pepper, totaling 6 rings. Place your rings in a glass baking dish and set aside.
  • Preheat your oven to 350 degrees Fahrenheit.
  • Next, in a medium sized mixing bowl, whisk your eggs. Then, add your chopped sausage, mushrooms, red onion, salt, and pepper. Stir around until the eggs have coated the rest of the ingredients.
  • Place some greens in the bottom of each pepper ring to create a little bowl for your eggs. Then, pour the mixture into each of the rings. They will be overflowing and egg may fill the bottom of the pan.
  • Place your pan in the oven and bake for 30 minutes, or until the eggs are fully cooked.
  • Once done, remove from the oven and garnish with fresh basil and our roasted pepper sauce if you desire. Other great toppings would be avocado, salsa, chipotle lime mayo, cilantro, etc. Enjoy!