Description
These healthy Breakfast Stuffed Peppers are a veggie-packed way to start your morning—easy, flavorful, and baked all in one dish.
Equipment
baking dish
Ingredients
2medium bell peppers, cut horizontally through the stem, seeds removed (red
1teaspoonavocado oil, or olive oil
1cupmushrooms, chopped
4largeeggs
1/3cupegg whites
1/2cupcooked turkey sausage, sliced or chopped
1/4cupfrozen spinach, thawed and squeezed dry
1/4cupcheddar cheese, grated
1/2teaspoonKosher salt
Freshly ground black pepper
Instructions
- Preheat the oven to 350F. Place the bell pepper halves in a baking dish and set aside.
- Heat the avocado oil in a nonstick skillet over medium high heat. Add the mushrooms to the skillet and season with a pinch of salt. Cook, stirring occasionally, until the mushrooms have released their liquid and have softened, about 5 minutes. Remove from heat. Let cool slightly.
Add the eggs and egg whites to a mixing bowl or large measuring cup and whisk to break up the yolks. Add the turkey sausage, spinach, cooked mushrooms, ½ teaspoon kosher salt and ¼ teaspoon pepper. Mix to evenly combine.
Pour or spoon the egg mixture in the bell pepper halves. Top with the cheddar cheese. Pour 2 tablespoons of water in the bottom of the baking dish. Cover tightly with foil. Transfer the baking dish to the oven to bake for 25 minutes, then remove the foil and cook for an additional 20-25 minutes, until the egg mixture is set and the cheese is melted.
- Remove from the oven and let cool for 5 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Notes
The egg mixture made a little less than 2 cups
I like to make the mixture in a 4-cup measuring cup so it’s easy to pour into the peppers.
Great for meal prep, you can make these and store in an airtight container in the fridge until ready to eat. Reheat in the microwave or airfryer.
The egg mixture fit perfectly in my peppers, but of course all peppers are different in shape and size. Feel free to add a little extra egg white if you need more filling.
Double the recipe for meal prep.
Nutrition
Serving: 1half, Calories: 193kcal, Carbohydrates: 6g, Protein: 15.5g, Fat: 12g, Saturated Fat: 4.5g, Cholesterol: 207mg, Sodium: 302.5mg, Fiber: 2g, Sugar: 3.5g
