Breakfast Stuffed Peppers
If you're on the hunt for a new, fun meal prep or breakfast, these breakfast egg stuffed peppers are for you! Think omelet or frittata, stuffed inside a sweet bell pepper - so easy and so delicious! These come together in just a few minutes, are packed with protein, and so versatile! They can be made low carb, keto, dairy free, and gluten free! These also fit into paleo diets, while being grain free!
Ingredients
- 4 large bell peppers that can stand flat
Egg mixture
- 4 eggs
- 6 egg whites *about 1/2 cup carton egg whites
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- any other seasoning you like! I like to add red pepper
Veggies
- 4-5 small red or gold potatoes or 1 small sweet potato *optional
- 3 cups greens (spinach, kale, arugala, etc)
- 1/2 small red onion, diced small
- handful of grape tomatoes or 1 large roma tomato, diced into small pieces
- any other veggies you'd like to add in
Optional ingredients/toppings
- diced potatoes
- toppings/mix-ins: pesto, salsa, hot sauce, etc.
- chopped turkey bacon, chicken sausage, or hemp seeds for extra protein *optional!
- sprinkle of cheese. Dairy-free or regular *optional
Instructions
- Preheat oven to 400F.
- If using potatoes, cook them first! I like to make mine quickly in the air fryer. I dice them into small cubes, toss in a drizzle of olive oil and seasonings, and air fry until crispy. You can also pan cook them under tender!
- Cut the tops off of your bell peppers and remove the seeds and any white ribs inside the peppers.
- Dice the veggies you plan on using. I like to use greens, onion, and mushrooms. Any veggies that don't need to be cooked (tomatoes, etc) you can set aside. Add the veggies that will be cooked to your pan with a drizzle of olive oil. Cook a few minutes until the onions and veggies have softened.
- While the veggies are cooking, make the egg mixture. In a large bowl, whisk together the eggs, egg whites, and any seasonings you'd like. At this point you can whisk in pesto, salsa, etc. that you want to use. I sometimes just leave mine as is!
- Divide the veggies amongst your four peppers. Then divide the egg mixture amongst them, pouring it over top of the veggies. Top with cheese if using.
- Place the peppers in the oven and cook for 30 minutes. They should be firm to touch. Serve with any toppings you'd like and enjoy!