To whip up an unexpected and delicious breakfast for a group of 40-50 professional ice-anglers, Zippo Outdoor came up with a delicious recipe for Sweet Pepper Breakfast Bowls.
With the colors of fall in full swing, the time is perfect for this good-looking dish that resembles tiny jack-o-lanterns filled with fluffy egg deliciousness. This recipe serves four, but is easy to make for any number of guests. Be sure to check out the tips below so you can learn from our mishaps and what we’ve found to be the best techniques to grill these peppers to perfection.
- 4 large sweet peppers (any colors) with stems and flat bottoms
- 10 large eggs
- ¼ cup 2% milk
- ½ cup shredded Colby-Jack or mild Cheddar cheese
- 4 tsp. chopped fresh cilantro
- 4 tsp. chopped fresh chives
- 4 slices of cooked bacon, crispy and crumbled
- Heavy-duty aluminum foil
- Get creative with ingredients and add your favorite omelet fixings
- Preheat grill to medium heat (about 350°)
- Cook bacon until crispy
- While bacon is cooking, cut a circle around the top of each pepper (like you would a pumpkin, before carving); remove seeds and membranes
- Wrap bottom of each pepper in heavy-duty aluminum foil to create a stable, level base.
- Whisk eggs with milk.
- Pour whisked eggs into each pepper until about ⅔ full.
- Add finely chopped cilantro, chives, crumbled bacon and cheese to each pepper and stir so that ingredients are evenly dispersed throughout the eggs.
- Place tops back on peppers.
- Carefully place peppers on the grill. Close the lid and cook until peppers are tender and egg mixture is set and slightly fluffy – approximately 30 minutes.
- Choose plump peppers with a square shape so that they sit level.
- When wrapping the peppers in foil, use generous amounts of aluminum foil, approximately 18” square, and use excess foil to support the sides.
- Do not overfill the peppers; the egg mixture will expand.
- Check the middle of egg mixture before serving to be sure that it is cooked all the way through.
- If you are increasing this recipe, keep in mind that each large pepper requires approximately 2-1/2 eggs.
- Serve with a side of grilled sausage and bread.