Delicious Egg & Cheese: Stuffed Peppers Under 40 Minutes

Mornings, am I right? They’re beautiful in theory, but usually a mad dash! Finding time for a healthy, filling breakfast can feel impossible. But what if I told you that you could have a delicious, low-carb breakfast that’s ready in under 40 minutes? Enter my Egg & Cheese Breakfast Stuffed Peppers! They’re total game-changers, trust me.

Hey, I’m Max! And if there’s one thing I love, it’s making cooking easy and fun for everyone. No fancy chef skills needed here, just a love for good food. And these stuffed peppers? They’re proof that healthy *can* be seriously delicious and totally doable, even on those crazy mornings.

Why You’ll Love These Egg & Cheese Breakfast Stuffed Peppers (Low-Carb)

Quick and Easy Low-Carb Breakfast

Seriously, who has time to slave away in the kitchen before work? Not me! These peppers come together so fast. We’re talking minimal prep, a quick bake, and boom – breakfast is served! They’re way easier than making a whole frittata, that’s for sure.

Healthy and Delicious

Okay, let’s be real: these aren’t just *healthy*, they’re actually *good*! You get your veggies (hello, bell peppers!), protein from the eggs and cheese, and all without a ton of carbs. It’s a win-win, and you won’t be starving an hour later, I promise.

Perfect for Meal Prep

My favorite part? You can totally make these ahead of time! Whip up a batch on Sunday, and you’ve got breakfast sorted for the whole week. Just pop ’em in the fridge and reheat when you’re ready. Talk about a lifesaver!

Ingredients for Egg & Cheese Breakfast Stuffed Peppers (Low-Carb)

Detailed Ingredient Breakdown

Bell Peppers

You’ll need 2 bell peppers. Any color works – red, yellow, orange, green! Just slice ’em in half lengthwise and scoop out those seeds. Nobody wants a mouthful of seeds, yuck!

Large Eggs

Grab 4 large eggs. They’re the star of the show! Whisk ’em up good; we want everything nice and combined.

Shredded Cheese

A quarter cup of shredded cheese will do the trick. Cheddar’s classic, but mozzarella’s great too. Heck, use whatever you’ve got in the fridge! Just pack it in the measuring cup a bit.

Milk or Cream

Two tablespoons of milk or cream – your choice! It just helps make the eggs a little creamier. I usually use whatever milk is closest to expiring, ha!

Seasoning

Salt and pepper, to taste. Don’t be shy! Season those eggs like you mean it. A little garlic powder is also amazing here. For more flavor ideas, check out these garlic butter potatoes.

Optional Add-ins

Now’s where the fun begins! Cooked sausage or bacon crumbles? Yes, please! Chopped onion, spinach, or mushrooms? Go for it! About a quarter cup of mix-ins is perfect.

How to Make Egg & Cheese Breakfast Stuffed Peppers (Low-Carb)

Step-by-Step Instructions for Stuffed Peppers

Prepare the Peppers

First things first, preheat your oven to 375°F (190°C). While that’s heating up, grab your halved and seeded bell peppers and arrange them in a baking dish. I like to give the dish a little spritz with cooking spray to make sure nothing sticks.

Mix the Egg Filling

In a bowl, whisk together those 4 large eggs, milk or cream, shredded cheese, salt, pepper, and whatever optional goodies you’re throwing in. Make sure it’s all mixed really well. We don’t want a bite of just cheese, now, do we?

Stuff the Peppers

Carefully pour the egg mixture into each pepper half. Don’t overfill them, or you’ll have a mess on your hands! Leave a little room at the top because the eggs will puff up as they bake.

Bake to Perfection

Pop the baking dish into the preheated oven and bake for 20-25 minutes. You’ll know they’re ready when the eggs are set and the peppers are tender. If the tops start to brown too quickly, just tent the dish with foil.

Cool and Serve

Carefully take the baking dish out of the oven (hot, hot, hot!). Let the peppers cool for a few minutes before serving. I love topping mine with a dollop of salsa or a few slices of avocado. Yum!

Tips for the Best Egg & Cheese Breakfast Stuffed Peppers (Low-Carb)

Ingredient Substitution Ideas

Don’t have cheddar? No problem! Monterey Jack, Colby, even a little pepper jack will work great. Veggie-wise, swap spinach for kale, or add some diced tomatoes. Just use what you love and what’s in your fridge!

Spice It Up

Want a little kick? A pinch of red pepper flakes in the egg mixture is amazing. Or go wild and drizzle some hot sauce on top after they’re baked. My personal fave is a smoky chipotle sauce – so good!

Avoid Soggy Peppers

Nobody wants a soggy pepper! To avoid this, you can roast the pepper halves by themselves for about 10 minutes *before* adding the egg mixture. It helps them firm up and release some moisture beforehand. Trust me, it makes a difference!

Variations on Egg & Cheese Breakfast Stuffed Peppers (Low-Carb)

Italian Style

Oh, mama mia! Just add a teaspoon of Italian seasoning to your egg mixture and swap out the cheddar for mozzarella. A little sprinkle of Parmesan on top before baking? *Chef’s kiss*! It’s like a mini-pizza, but way healthier!

Mexican Style

Ole! Dice up some cooked chorizo and throw it in with the eggs. Top the peppers with salsa instead of salt and pepper, and use cheddar cheese. You can even add a dollop of sour cream after they’re baked. Fiesta in your mouth!

Vegetarian Option

Skip the sausage and bacon, and load up on the veggies! Onions, spinach, mushrooms, bell peppers (yes, more peppers!), zucchini… the possibilities are endless! Just sauté them a bit before adding them to the egg mixture so they’re nice and tender.

Serving Suggestions for Your Stuffed Peppers

Side Salad

Keep it light and fresh with a simple side salad! A handful of mixed greens, a few cherry tomatoes, and a light vinaigrette is all you need. It’s the perfect way to balance out the richness of the peppers.

Avocado Slices

Oh, avocado, how I love thee! Seriously, a few slices of creamy avocado on top of these peppers takes them to the next level. Healthy fats and deliciousness? Yes, please! For more avocado ideas, check out this avocado toast with boiled eggs.

Sour Cream or Greek Yogurt

A dollop of sour cream or Greek yogurt adds a cool, tangy finish. Plus, a little extra protein never hurt anyone, right? I usually go for Greek yogurt ’cause I’m all about that extra protein boost!

Frequently Asked Questions About Egg & Cheese Breakfast Stuffed Peppers (Low-Carb)

Can I Use Frozen Vegetables?

Sure thing! Just thaw ’em out and squeeze out any extra water before adding them to the egg mixture. Nobody wants watery stuffed peppers, yuck! Honestly, fresh is best, but frozen works in a pinch when you’re short on time.

How Long Do They Last in the Fridge?

These Egg & Cheese Breakfast Stuffed Peppers are great for meal prep because they’ll last for about 3-4 days in the fridge. Just store them in an airtight container, and you’re good to go! They’re perfect for a quick and easy keto breakfast.

Can I Freeze These Stuffed Peppers?

Yep, you can freeze them, but the texture might change a bit. The peppers can get a little softer. Wrap them individually in plastic wrap, then pop them in a freezer bag. They’ll last for about a month. Thaw them overnight in the fridge before reheating.

What Kind of Cheese Works Best?

Oh, the cheese possibilities are endless! Cheddar gives you that classic, sharp flavor. Mozzarella is mild and melty. Pepper jack adds a little kick. Honestly, use your favorite! I’ve even used a mix of cheeses before – it’s all good!

Storing and Reheating Egg & Cheese Breakfast Stuffed Peppers (Low-Carb)

Storing Leftovers

Got leftovers? Lucky you! Just pop those Egg & Cheese Breakfast Stuffed Peppers in an airtight container and stick ’em in the fridge. They’ll be good for about 3-4 days. Perfect for a grab-and-go breakfast!

Reheating Instructions

Reheating is a breeze! You can nuke ’em in the microwave for a minute or two, or warm them up in the oven at 350°F (175°C) for about 10 minutes. Oven’s best if you want to keep the peppers from getting too soft, just sayin’!

Nutritional Information for Egg & Cheese Breakfast Stuffed Peppers (Low-Carb)

Okay, so here’s the thing: nutritional info can vary *a lot* depending on the exact ingredients you use. Different brands of cheese, different sizes of peppers, you get the idea. So, I’m not gonna give you exact numbers, because honestly, they’d just be an estimate anyway!

Just keep in mind that these Egg & Cheese Breakfast Stuffed Peppers are generally a low-carb, protein-packed option. But if you’re super strict about your macros, definitely run the recipe through a nutrition calculator with *your* specific ingredients. Better safe than sorry, right?

Enjoy Your Egg & Cheese Breakfast Stuffed Peppers (Low-Carb)!

Alright, you made it! I really hope you love these Egg & Cheese Breakfast Stuffed Peppers as much as I do. Seriously, let me know what you think! Leave a comment, rate the recipe, or share a pic on social media – I love seeing your creations!

And hey, if you’re looking for more easy and delicious recipes, be sure to check out the rest of my site. There’s something for everyone, I promise! Thanks for stopping by, and happy cooking!

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