Breakfast Casserole Stuffed Mini Bell Peppers #BrunchWeek

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

Check out all the amazing recipes today:

Brunch Beverages:

• Blueberry Bourbon Smash from The Girl in the Little Red Kitchen
• Key Lime Pie Smoothie from Chelsea’s Messy Apron
• Spicy Mocha from Cooking in Stilettos

Brunch Eggs:

• Sausage, Pepper and Caramelized Onion Quiche from Love and Confections
• Mexican Carrot Fritters with Bacon and Eggs from Food Faith Fitness
• Breakfast Casserole Stuffed Baby Bell Peppers from The Spiffy Cookie

Brunch Main Dishes:

• Crab Imperial Peppers from The Vintage Cook

Brunch Sides:

• Roasted Pepper and Ricotta-Stuffed Peppers from Culinary Adventures with Camilla
• Carrot and Apple Slaw from Real Housemoms

Brunch Breads and Grains:

• Carrot Cake Muffins from That Skinny Chick Can Bake
• Lemon-Poppyseed Cornbread Mini Muffins from Foxes Love Lemons
• Chocolate-Chocolate Chip Cherry Muffins from Chocolate Moosey
• Strawberry Cheesecake French Toast Roll-Ups from Cupcake & Kale Chips
• Raisin Craisin Cinnamon Rolls from Big Bear’s Wife
• Chipotle Peach Cheese Danish from {I Love} My Disorganized Life
• Spring Vegetable Danish from Jane’s Adventures in Dinner

Brunch Desserts:

• Key Lime Cheesecake with a Hazelnut Crust from It’s Yummi
• Sacher Torte from Roxana’s Home Baking

When I received the mini bell peppers from Baloian Farms it did not take long for me to figure out how to use them in a brunch recipe. Oddly enough my mind immediately went to stuffed peppers even though growing up I could not get far enough away from anything resembling stuffed peppers (or stuffed cabbage, which I still dislike). Thankfully my taste buds grew up and I decided to make a breakfasty version by stuffing the mini bell peppers with breakfast casserole.

The real challenge was deciding upon which recipe to use as my dad has a slew of different breakfast casserole recipes. I ended up picking this one which uses honey, as I thought it would bring out the sweetness of the bell peppers – and I was right. These sweet mini bell peppers are also stuffed with bacon, broccoli, onion, cheddar cheese and an herb seasoned stuffing mix. Lots of flavor in a little package.

There’s only a couple days left in #BrunchWeek so make sure you enter the giveaways featured at the end of this post, and tell me what is your favorite brunch dish! There are far too many awesome prizes for you to pass up on this opportunity. To find out more about the specific items up for grabs, click HERE.

One year ago: Strawberry Lemonade Rice Krispies Treats

Two years ago: Malted Chocolate and Peanut Butter Chip Cookies

BREAKFAST CASSEROLE STUFFED MINI BELL PEPPERS

Serves 6-8

Ingredients:

4 slices of bacon

1-1/2 cups fresh broccoli florets, chopped

1 small Vidalia onion, diced

4 eggs

1-1/4 cups milk

1/4 cup honey

1/4 tsp salt

1/4 tsp pepper

4 cups seasoned stuffing mix

1-1/2 cup shredded cheddar cheese

18 Baloian Farms mini bell peppers, sliced in half lengthwise

Directions:

1. In a medium skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towel-lined plate. Add the broccoli and onion to the bacon grease and saute for 3-5 minutes. Remove from heat.
2. In a large bowl whisk together the eggs, milk, honey, and salt and pepper *. Gently stir in the stuffing mix, 3/4 cup cheese, crumbled bacon, and sautéed mixture. Cover tightly and refrigerate overnight.
3. Preheat oven to 350 degrees. Lightly grease a rimmed baking sheet with nonstick spray.
4. Stuff filling into the mini bell peppers, pressing in slightly. Place on prepared baking sheet. Sprinkle tops with remaining 3/4 cup cheese and bake for 30-40 minutes, or until golden and puffed.

* I used the OXO egg beater.

Source: Adapted from Jan Naujokas.

Terms & Conditions:
Mandatory Entry: Leave a comment with What is your favorite Brunch dish?
Many more ways to enter in the Rafflecopter widget, below.

This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.
a Rafflecopter giveaway

Disclosure: California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge.  I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.