Breakfast Stuffed Bell Peppers
This Breakfast Stuffed Bell Pepper recipe is less than 5 net carbs per serving and packed full of protein and vegetables. Look no further for an easy, hearty breakfast recipe that is great for a weekday breakfast or your next family gathering!
Equipment
- 9"x13" baking dish
- Utopia Kitchen Pre-Seasoned Cast Iron Skillet - 12.5 Inch - Black
Ingredients
- 3 large bell peppers cut in half and seeds/pith removed
- 1 tbsp avocado oil
- ½ medium yellow onion diced
- 1 lb breakfast sausage
- ½ cup sliced mushrooms
- 1 cup fresh spinach
- ½ tsp salt
- ¼ tsp black pepper
- 6 large eggs
- 1 ½ cup shredded mozzarella
Instructions
- Preheat oven to 375 degrees and grease a 9x13 baking dish.
- In a skillet, heat the oil over medium heat. Once hot, add the diced onion and saute until translucent, about 2-3 minutes.
- Add the breakfast sausage, crumbling it as it cooks. When cooked through, add the mushrooms, spinach, salt, and pepper, stirring occasionally and cooking until the mushrooms are soft and the spinach is wilted.
- Place the bell peppers in the baking dish and fill each evenly with the sausage and vegetable mixture.
- Whisk together the eggs in a medium bowl, then slowly pour the egg mixture evenly into each bell pepper (it’s okay if you spill a little!). Cover and bake for 30 minutes.
- After 30 minutes, uncover and sprinkle the cheese over the bell peppers evenly. Return to the oven for 15 minutes, broiling for the last 2-3 if desired.
Notes
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- Store leftovers in the fridge for up to 3 days.
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- I used red bell peppers but any color will work! Just make sure you get fairly large ones, otherwise, you’ll have leftover filling!
- I used turkey sausage, but any breakfast sausage will work!
Nutrition
Serving: 1 stuffed bell pepper halfCalories: 272kcalCarbohydrates: 6.7gProtein: 30.6gFat: 13.4gCholesterol: 247.8mgSodium: 930.1mgFiber: 2.2gSugar: 3.1g
Tried this recipe?Let us know how it was!