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Description
Enjoy a delicious and healthy low-carb breakfast with these Egg & Cheese Stuffed Peppers. They are easy to make and perfect for meal prepping.
Ingredients
Scale
- 2 bell peppers (any color), halved and seeded
- 4 large eggs
- 1/4 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 2 tablespoons milk or cream
- Salt and pepper to taste
- Optional: Cooked sausage or bacon crumbles, chopped vegetables (onion, spinach, mushrooms)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the peppers by halving them and removing the seeds. Place them in a baking dish.
- In a bowl, whisk together eggs, milk or cream, cheese, salt, and pepper. Add any optional ingredients like sausage or vegetables.
- Pour the egg mixture into the pepper halves.
- Bake for 20-25 minutes, or until the eggs are set and the peppers are tender.
- Let cool slightly before serving.
Notes
- For a spicier flavor, add a pinch of red pepper flakes to the egg mixture.
- You can prepare the peppers ahead of time and store them in the refrigerator until ready to bake.
- Add your favorite toppings after baking, such as salsa, avocado, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pepper halves
- Calories: Approximately 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 250mg