Recipe Background
This is how you make breakfast the healthy way, but without sacrificing flavor! Stuffed Breakfast Peppers are tender shells of bell peppers filled with fluffy, cheesy eggs and succulent sausage! They're melty, hot, and low-carb, but just bursting with good taste. If all health food tasted like Stuffed Breakfast Peppers, junk food wouldn't stand a chance!
This is how you make breakfast the healthy way, but without sacrificing flavor! Stuffed Breakfast Peppers are tender shells of bell peppers filled with fluffy, cheesy eggs and succulent sausage! They're melty, hot, and low-carb, but just bursting with good taste. If all health food tasted like Stuffed Breakfast Peppers, junk food wouldn't stand a chance!
Ingredients
- 4 large bell peppers colors of your choice, cut in half lengthwise, inner seeds and stems removed
- 1 tablespoon olive oil
- 1 cup white onion diced
- 1 pound gluten-free pork sausage with casings removed
- 2 cups spinach
- 4 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup mozzarella shredded, divided
- fresh parsley optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish.
- In the prepared baking dish, add the bell peppers side-by-side, cut-sides up.
- In a large skillet over medium heat, add the olive oil.
- Add the onions and cook until softened, about 5 minutes.
- Add the sausage and cook, while crumbling the meat, until it is no longer pink, about 7-10 minutes.
- Add the spinach and cook, while stirring, until wilted, about 1-2 minutes.
- Transfer the skillet from the heat.
- In a medium-sized mixing bowl, add the eggs, the salt, and the pepper and whisk to combine.
- Add 1/2 cup of the cheese and whisk to combine.
- Spoon the sausage mixture evenly into the prepared peppers.
- Pour the egg mixture over the top of the sausage mixture in each of the peppers.
- Top the peppers with the remaining cheese.
- Bake until the peppers have softened and the cheese has turned golden, about 35-40 minutes.
- Serve garnished with the parsley.
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