These Quail Egg Breakfast Stuffed Peppers are the perfect way to start your day. A complete meal made with hash browns, breakfast sausage and melted Gouda all stuffed into sweet bell peppers and topped with three nutrient-packed quail eggs.
This post is sponsored by Spring Creek Quail Farms. I have been compensated to sponsor this recipe but as always all opinions are my own.
Have you ever tried Quail Eggs?
To honest, I hadn’t until recently and let me tell you… these eggs are tiny but mighty! They have a higher yolk to egg white ratio than your traditional chicken egg which is right up my alley because the yolky part of the egg is my favourite.
Let’s start with…what the heck is a quail? My kids, sadly, had no idea so I figured there must be more of us who are new to quails.
What is a quail?
A quail is a small short-tailed bird that looks a little like a partridge. The males have distinctive face markings and sometimes a dark plume that arches over their heads… you know, to give him some swagger with the ladybirds.
They are part of the pheasant family and when roasted taste like a slightly more flavourful chicken.
Quail eggs vs chicken eggs
Quail eggs are smaller than chicken eggs but taste very similar. One quail egg is about 1/3 the size of a regular chicken egg and they are usually a light beige colour and decorated with brown splotches. Three or four quail eggs are about the same as one serving size of a regular chicken egg.
Quail eggs have a smaller ratio of the egg white to yolk than chicken eggs. Perfect for those who love the yolk like I do.
Healthy benefits of quail eggs?
They are small but loaded with vitamins, minerals, high-quality protein and good fats. Some go as far as to call them a super food. Here are some reasons why:
- A single quail egg is roughly 15 calories but because they have a higher fat and protein content by weight they are super filling.
- They contain double the iron and riboflavin and about 1/3 more vitamin B12 than chicken eggs.
- Quail eggs like chicken eggs are one of the best whole foods and sources of protein and both contain multiple amino acids… the building blocks of protein.
- Full of health-promoting antioxidants, quail eggs are thought to help in reversing cellular damage and treating allergy symptoms.
Spring Creek Quail Farms has loads of information you may wish to check out about all the benefits or check out their site for more quail egg recipes.
I am a huge fan of make-ahead meals and breakfast meal prep is one of my must-do activities on a Sunday. My usual favourites meal prep breakfast recipes are Peanut Butter Protein Pancakes, Baked Ham and Cheese Egg Cups and Very Berry Baked Oatmeal.
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!
Ingredients you will need
- Russet or Yukon Gold potatoes – You will need to peel and grate using a box grater or food processor.
- Safflower oil – Or cooking oil of choice. This is to keep the sausages from sticking while cooking and also used to brown the hashbrowns.
- Breakfast sausage – Casings removed so that the sausage can be cooked and crumbled until brown for the pepper filling.
- Yellow onion -Adds flavour to the hashbrowns. You can leave this out if you aren’t a fan of onions.
- Paprika – Adds flavour and colour to the hashbrowns.
- Garlic powder – Another great flavour enhancer for the hashbrown filling
- Salt and pepper
- Gouda cheese – This is shredded and added to the sausage hash filling for a bit of ooey-gooeyness! Smoked Gouda is a great option as well for a smokier and richer flavour but feta, cheddar, provolone, mozzarella are all other great options.
- Sweet bell peppers – A dose of veggie goodness and the shell that holds it all together.
- Quail eggs – A flavourful nutrient-packed topping to add the perfect finishing touch to this breakfast bake recipe.
how to make Quail egg breakfast stuffed peppers
Peel and grate the potatoes using a box grater. Then place the shredded potatoes in a large piece of cheese cloth over a bowl and tightly wring out as much water as possible from the potatoes.
Once you have most of the liquid out, spread the shredded potatoes out on clean paper towels and place more on top. Press down to soak up any remaining liquid. Replace wet paper towels with drier ones and repeat as necessary to get the potatoes as dry as possible. Set the potatoes aside.
This process will make it possible for the potatoes to brown in the pan and stop the potatoes from boiling or steaming in their own liquid and becoming soggy when cooking.
Remove the casings from the sausages and place them in a large non-stick pan over medium-high heat with 1 tsp of safflower or your preferred cooking oil. Using a wooden spoon break up the sausage into a crumble and cook until no longer pink and starting to brown.
Transfer the sausage from the pan to a large bowl and set aside.
Add the remaining oil to the pan along with the shredded potatoes, paprika, garlic powder, salt and pepper. Mix until combined and cook until potatoes are softened but not soft and brown.
To get the potatoes to brown I don’t recommend stirring the potatoes more than a few times while cooking. This will allow the potatoes to sit directly on the pan for a period of time so they can brown and crisp up a bit.
Once done, remove from the heat. Add the sausage back to the pan along with the shredded cheese and mix to combine. Set aside.
Preheat the oven to 400ºF.
Preparing the peppers
Wash and dry the peppers. Remove the tops, seeds and ribs from the peppers. Then, using a sharp, knife cut a little off of the bottom of each pepper so that they can sit flat in an oven-safe dish. Be careful not to cut too much so that you don’t open up the bottom of the pepper. You just want a tiny bit so that the peppers have a flat, even surface to sit on while in the pan.
Sometimes I mess up and can’t seem to cut straight and then I end up with a lopsided pepper. Not the end of the world usually, but in this case where we need to add some eggs to the top of the pepper, the last thing we want is for them to slide off.
To fix a crooked pepper, use the pieces of pepper you cut off as a wedge and stick them under the lower side to level the pepper out and get it to stand upright.
Fill each pepper up with the sausage hash and then top each with 3 cracked quail eggs. Sprinkle with a little salt and pepper and more cheese if you wish.
Bake for 20 minutes or until egg white are cooked and peppers are softened. Remove and serve hot!
While I make this recipe for breakfast, it’s also a great option for lunch for dinner.
Can this quail egg recipe be made ahead of time?
Yes! it is actually great the next day. Just be sure to store any leftovers in a tightly sealed container in the fridge for no more than 2 days. I do not recommend adding the quail eggs before baking. Instead, add the cracked quail eggs to the top of each pepper just before baking.
This quail egg breakfast bake recipe can also be frozen but without the quail eggs. Store the uncooked peppers in a tightly sealed container for up to 2 months or individually wrap each stuffed pepper tightly in plastic wrap before freezing.
Thaw the peppers overnight in the fridge before baking and then, when ready to bake, add the quail eggs to the top of each pepper.
Can quail eggs be used instead of chicken eggs?
For the most part, yes! Quail eggs are quite interchangeable with chicken eggs but you will need to use 3 to 4 quail eggs to replace one large chicken egg.
There are a few exceptions. In the case where egg whites are a key ingredient, quail eggs are not a good substitute because quail eggs have less of the egg white part of an egg than a chicken egg. I mean if you want to make pavlovas with quail egg whites you can… you will just need A LOT of quail eggs!
Other breakfast recipes you may like:
- Quail Egg breakfast stuffed peppers
- Gloriously Green Smoothie Bowl
- Banana Pancake Bites with Honey Butter
Quail Egg Breakfast Stuffed Peppers
- Oven proof baking dish
- Box grater
- Large non-stick pan
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Chopping Knife
- 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 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.
- 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 one quail egg 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.