Easy Egg Stuffed Peppers
Meet your new make-ahead breakfast hero: egg stuffed peppers. Juicy bell peppers are filled with a savory mix of eggs, liquid egg whites, turkey bacon, mushrooms, onions, and spinach, then baked until perfectly set for a colorful, protein-packed start to the day.
Ingredients
- 4 bell peppers, tops, core, and seeds removed
- 5 eggs
- 1/2 cup liquid egg whites
- 1 tbsp dried chives
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp avocado oil
- 4 slices turkey bacon
- 1/2 cup mushrooms, chopped
- 1/2 cup onions, chopped
- 2 cups spinach, chopped
Instructions
- Preheat the oven to 400°F. Stand the hollowed peppers upright in a baking dish so they fit snugly.
- In a large bowl, whisk eggs, liquid egg whites, chives, salt, and pepper. Set aside.
- Heat a large skillet over medium-high heat with avocado oil. Cook the turkey bacon until almost crisp, about 4–5 minutes. Add mushrooms and onion; sauté until softened, 3–4 minutes. Stir in spinach just until wilted.
- Divide the bacon–veggie mixture evenly among the peppers. Pour the egg mixture over the top, filling to about ½ inch below the rim.
- Bake the filled pepper tray for 35–40 minutes, until eggs are set in the center. Rest 5 minutes before serving.
Nutrition
Calories: 203kcal, Carbohydrates: 11g, Protein: 16g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 218mg, Sodium: 762mg, Potassium: 538mg, Fiber: 3g, Sugar: 6g, Vitamin A: 5711IU, Vitamin C: 159mg, Calcium: 62mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!