Egg Stuffed Breakfast Bell Pepper
Brighten up your mornings with these colorful and protein-packed Egg Stuffed Breakfast Bell Peppers—a delightful and healthy way to start the day! This low-carb, gluten-free breakfast recipe features tender roasted bell peppers filled with a creamy egg mixture, combined with sharp cheddar cheese and a hint of seasoning for a perfectly balanced bite. With just 10 minutes of prep and 20 minutes in the oven, this quick and easy dish is ideal for busy mornings or weekend brunches. The melted cheese top adds an irresistible golden crust, while fresh parsley provides a burst of flavor and color. Serve these stuffed peppers as they are, or pair them with toast or a side salad for a complete meal. Perfect for meal preppers and veggie lovers alike, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 large Bell peppers
- 4 large Eggs
- 1 cup, shredded Cheddar cheese
- 2 tablespoons Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes inside. If the bell peppers wobble, slice a small amount off the bottom to make them stable. Place them in a lightly greased baking dish.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth.
Stir in 3/4 cup of the shredded cheddar cheese, reserving the rest for topping.
Brush the inside of the bell peppers lightly with olive oil.
Pour the egg mixture evenly into the hollowed-out bell peppers. Be careful not to overfill.
Sprinkle the remaining shredded cheese on top of each bell pepper.
Bake in the preheated oven for 18-20 minutes or until the eggs are set and the cheese on top is melted and bubbly.
Remove from the oven and allow the stuffed peppers to cool slightly before garnishing with chopped parsley if desired.
Serve warm and enjoy your Egg Stuffed Breakfast Bell Pepper!
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 13.0 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 654 mg | 50% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1390 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
