Looking for a way to energize and brighten your day? These little breakfast gems look the part, with bright exterior colors and a layered interior. Your eyes and stomach will thank you! One of these low- carb, egg- stuffed peppers will get your morning off to a healthy start. They are filled with egg, mushroom and spinach, then topped with cheddar cheese. Nothing like some protein in the morning to keep your energy up for a busy day.
So you didn’t think of eating stuffed peppers for breakfast, did you? Eat the whole pepper or slice them up and place on a piece of toast with hollandaise sauce, which is our favorite! Delicious anyway you serve them!
Your welcome!
Low- Carb Ingredients:
makes 4 large stuffed peppers
- 5 eggs
- 1/4 cup light cream or half and half
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup of fresh baby spinach
- 4 large mushrooms with ends cut off
- 1/4 cup minced red onion (optional)
- 1 cup of sharp cheddar shredded cheese
- 4 large colored bell peppers
The Easy Preparation:
- preheat oven to 375 ℉
- wash peppers in cold water then carefully cut off tops and remove the seeds and discard them
- beat eggs with cream and flour in a mixing bowl
- add minced onion, chopped spinach and salt and pepper and stir in until well combined
*the spinach floats to the top when baking, which gives the finished product a lovely layered look
Egg-Stuffed Peppers
- cut off tops of peppers and remove seeds
- place peppers into a baking dish
- pour egg mixture into each pepper
- place a mushroom into each pepper
- sprinkle cheese into the top of each pepper
- cover with a lid or tin foil and bake for 45 minutes or just until peppers are tender
Other Filling Options:
- chopped ham or bacon
- feta and spinach
- chopped bell peppers
- sausage
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