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Breakfast Stuffed Peppers

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Get your day off to a bright and delicious start with these easy breakfast stuffed peppers – if you’re looking for something new to do with your eggs, this is a creative alternative to the fried-poached-omelet rotation and an easy vehicle for plenty of vegetables along with your protein. Make sure to use a green tiered cooking fat such as butter or coconut oil to keep this recipe 90/10 compliant.

Like most baked egg recipes these peppers travel very well; the eggs hold the insides together so the stuffing doesn’t spill out as much as it does with regular stuffed peppers. Why not make a double batch so you’ll have easy leftovers for breakfast tomorrow too?

Breakfast Stuffed Peppers

Breakfast Stuffed Peppers

Author: Ryan Chapman
Servings : 4

Ingredients

  • 4 bell pepper sliced in half, core and seeds removed
  • 8 egg beaten
  • 1 cup mushrooms sliced
  • 1 onion diced
  • 3 cups baby spinach
  • 1 tomato diced
  • 1/2 tsp garlic powder
  • Bacon, ham, and/or sausages pre-cooked (optional and most are yellow tier)
  • 1 Tbsp extra virgin olive oil
  • salt
  • pepper

Instructions

  • Preheat your oven to 375 F.
  • Heat olive oil in a skillet placed over a medium-heat.
  • Sauté the onion until soft, about 4 minutes, then add the mushrooms and tomatoes and cook about 2 minutes.
  • Add the spinach and cook until witted, about 1 or 2 minutes.
  • Season to taste with salt, pepper, and garlic powder.
  • Divide the vegetable mixture equally among the bell pepper halves
  • Top off each bell pepper half with some of the beaten eggs, and add the meat of your choice, if using.
  • Place the stuffed peppers in the oven, on a baking sheet, and bake for 40 minutes.
Tried this recipe?Let us know how it was!
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