Tasty Stuffed Pepper Breakfast

My recipe for Tasty Stuffed Pepper Breakfast puts a new twist on an old classic. The inside of the pepper acts as a bowl for a delicious breakfast casserole filling. Tasty Stuffed Pepper Breakfast will bring back old memories of classic stuffed peppers but with new flavors of chicken sausage, veggies, eggs, and cheese. These little parcels are packed with protein to get you through the day. Get lean and feel nostalgic with my Tasty Stuffed Pepper Breakfast!

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Is Tasty Stuffed Pepper Breakfast High in Carbs?

No! This recipe as formulated is not a significant amount of carbs if you are keeping eye on your carb counts. Depending on which ingredients you use will determine how many carbs are in the final dish.

As it stands, this recipe comes in at 10 grams of carbs per serving. If you fall into the low carb category, this recipe is for you! If you want to keep your diet strictly keto, check out my Chocolate Raspberry Fruit Popper Snack.

 

Ingredients to make Tasty Stuffed Pepper Breakfast

• 3 bell peppers, sliced in half lengthwise and seeded (any color)
• 2 teaspoons extra virgin olive oil
• 1 red pepper, diced
• 1 onion, diced
• 2 cups baby spinach
• 3 eggs
• 3 egg whites
• ½ cup skim milk
• ½ cup reduced-fat mild cheddar shredded cheese
• 3 links fat-free chicken sausage links, diced
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ⅛ teaspoon black pepper

 

How to make Tasty Stuffed Pepper Breakfast

Preheat your oven to 350°F while you line up the pepper halves snugly in a 13″ by 9″ baking dish. you want them to fit snugly so that the filling best stays inside the pepper while baking.

Heat a large skillet over medium heat and add the oil, diced red pepper, and onion. Cook until soft, 6-8 minutes. Add the spinach and cook until wilted, about 1 minute. Remove from the heat to cool slightly.

In a large mixing bowl, whisk the eggs and egg whites together. Add the cooked vegetables, the skim milk, cheese, sausage links, garlic powder, salt, and black pepper, whisking to combine.

For ease, pour the egg mixture in a liquid measuring cup (you might have to work in batches), and evenly pour the mixture in all 6 pepper halves. Pour enough water in the bottom of the baking dish to cover the bottom of the peppers by about 1 centimeter. This will steam the peppers as they are in the oven to make them soft.

Cover the dish with foil, and bake until the eggs are set and the peppers are soft, 40-45 minutes.