Description
Egg Stuffed Breakfast Peppers are a delicious and nutritious way to start your day, featuring bell peppers filled with a savory egg mixture.
Ingredients
- 2 large bell peppers (any color)
- 4 large eggs
- 1/4 cup shredded cheddar cheese
- 1/4 cup diced tomatoes
- 1/4 cup cooked and crumbled breakfast sausage or bacon (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 375°F.
- Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut side up in a baking dish.
- In a mixing bowl, whisk together the eggs, cheddar cheese, diced tomatoes, cooked sausage or bacon (if using), salt, black pepper, and paprika until well combined.
- Carefully pour the egg mixture into each pepper half, filling them about three-quarters full.
- Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the peppers are tender.
- Remove from the oven and let cool for a few minutes. Garnish with chopped parsley before serving.
Notes
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the egg mixture.
- You can also substitute the cheddar cheese with feta or mozzarella for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper half
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 300mg