Healthy Breakfast Stuffed Bell Peppers Recipe
Start your day with these healthy breakfast stuffed bell peppers filled with eggs, crispy bacon, goat cheese, and green onions. Perfectly portioned for a nutritious breakfast, this recipe is ideal for meal prep or a weekend brunch.
Equipment
- 13 x 9-inch baking dish
Ingredients
- 8 slices bacon cut into 1/2-inch pieces
- 10 large eggs
- 3 green onions white and green parts, thinly sliced
- 1/2 cup 2 ounces crumbled herbed goat cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 medium bell peppers red, yellow, or green, halved and seeded
Instructions
- Prepare the Oven: Preheat the oven to 375°F.
- Cook the Bacon: Heat a large skillet over medium heat and cook the bacon pieces until they are crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain.
- Mix the Egg Filling: In a medium mixing bowl, whisk together the eggs, green onions, goat cheese, salt, and black pepper. Stir in the cooked bacon pieces.
- Prepare the Peppers: Place the halved bell peppers cut side up in a 13 x 9-inch baking dish. Pour the egg mixture evenly into each bell pepper half, filling the cavities.
- Bake: Place the baking dish in the oven and bake for 35-40 minutes or until the egg filling is set and cooked through.
Notes
- Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Use parchment paper if stacking.
- Reheating: Thaw overnight if frozen. Reheat in the oven at 350°F (180°C) for 15 minutes or microwave for 1-2 minutes until warmed through.
- If your bell peppers wobble in the baking dish, trim a thin slice off the bottom to stabilize them. Be careful not to cut too deeply to avoid leaks.
Nutrition
Calories: 222kcalCarbohydrates: 5gProtein: 17gFat: 15gSaturated Fat: 5gCholesterol: 326mgSodium: 423mgFiber: 2gSugar: 3g
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