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

Try Some of These Healthy Recipes!

Fried Prosciutto Salad with Blue-Veined Gorgonzola

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About Author

Susan

Hello, I am Susan and creator of mylovingoven.com. I live in the beautiful state of New Hampshire. I love to cook and all that it entails, including finding that perfect recipe, gathering the ingredients, then adding my personal flare. I have many passions and cooking is one of them. I also enjoy hiking, biking, trail running and travel but most of all spending time with my family and friends in that all time favorite place to gather, the kitchen. Preparing food for the ones I love is pure joy!

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  1. […] via Delicious Low-Carb, Egg-Stuffed Peppers! — My Loving Oven […]

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