Egg Stuffed Breakfast Peppers
Colorful and nutritious bell peppers filled with eggs and customizable toppings, perfect for any meal.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 3 bell peppers (various colors if desired)
- 6 eggs
- Cherry tomatoes (chopped)
- Red onion (diced)
- Olives (chopped)
- Feta cheese (crumbled)
- Nitrate-free deli turkey meat (chopped)
- Cheddar cheese (shredded)
- Chives (chopped)
- Bacon (cooked and crumbled)
- Corn (organic, frozen: thawed, or fresh)
- Sea salt and fresh ground black pepper (to taste)
- Cooking spray
Instructions
- Preheat the oven to 375°F (190°C).
- Cut each bell pepper in half vertically and remove seeds and inner membranes.
- Place the halved peppers on a prepared baking tray, cut side up. Lightly spray with cooking spray and sprinkle with sea salt and pepper.
- Bake in the oven for 10 minutes until they begin to soften.
- Gently crack one egg into each pepper half.
- Top with your chosen toppings such as cherry tomatoes, red onion, olives, feta, turkey, cheddar, chives, bacon, or corn.
- Return the peppers to the oven and bake for an additional 12-15 minutes, or until the egg whites are completely set.
- Add any additional salt and pepper to taste and enjoy hot!
Notes
Feel free to customize toppings based on your preference or what you have on hand. Great for meal prep or a family breakfast.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 300
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 165mg
Find it online: https://www.topchoicerecipes.com/egg-stuffed-breakfast-peppers/