Delicious Low-Carb, Egg-Stuffed Peppers!

egg-stuffed breakfast pepper with spinach and a mushroom perfectly placed in the center.
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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!


Sliced Egg-Stuffed Pepper on Toast with Hollandaise Sauce
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Low- Carb Ingredients:

makes 4 large stuffed peppers

  1. 5 eggs
  2. 1/4 cup light cream or half and half
  3. 1 tablespoon all-purpose flour
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon black pepper
  6. 1 cup of fresh baby spinach
  7. 4 large mushrooms with ends cut off
  8. 1/4 cup minced red onion (optional)
  9. 1 cup of sharp cheddar shredded cheese
  10. 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
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  • 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
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  • beat eggs with cream and flour in a mixing bowl

add minced onion, chopped spinach and salt and pepper and stir.
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  • 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 all seeds
place peppers into a baking dish
pour egg mixture into each pepper
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  • 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
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  • place a mushroom into each pepper
sprinkle cheese into the top of each pepper
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  • 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
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  • 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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