No pellet grill? No problem. A gas or charcoal grill set up for 400°F indirect heat works just as well. Bake indoors on a preheated pizza stone (paid link) or upside-down sheet pan in a 425°F oven, then char the peppers under the broiler.
Dry toppings mean a crisp crust. Peppers and bacon carry moisture and fat. Pat them dry to keep the center from getting soggy.
Chill the eggs, then crack into a cup. Cold eggs hold their shape better, and cracking them into a small cup first lets you slide each one cleanly into its well without stray shells.
Shortcut the peppers. Short on time? Use jarred fire-roasted peppers and canned diced green chiles in place of grilling, and skip straight to the bacon.
Swap the protein. Turkey bacon or crumbled breakfast chicken sausage both work. Just render and drain the same way.
Play with the cheese. Pepper jack adds heat, smoked gouda doubles down on the smoke, and a little crumbled feta brings a salty, tangy pop.
Finish bright. Add a handful of chopped cilantro or green onion, a squeeze of lime, or a drizzle of hot sauce right before serving to add freshness and acidity that balances the richness.