Breakfast Peppers!


Tired of the same old eggs or cereal for breakfast? Change it up with this healthy, veggie-loaded option!

Breakfast Peppers

2 servings

  • 1 large bell pepper

  • 4 strips turkey bacon, cut into 1/2 " sticks

  • 1/4 teaspoon of garlic

  • 2 Tbsp diced tomato

  • 1/2 cup of chopped spinach

  • 1/4 tsp black pepper

  • 1/8 tsp salt

  • 2 eggs

  • 2 egg whites

  • 1 Tbsp of milk or alternative milk (almond/soy/cashew)

  • 1/2 cup low-fat cheddar cheese

Directions

1. Preheat the oven to 375 degrees.

2. Cut pepper in half lengthwise, removing seeds.

3. Spray a baking sheet with non-stick spray and place the peppers skin-side up on the baking sheet. Roast peppers for about 9 minutes, then remove and place open side up.

4. While roasting peppers, Cook the bacon over medium heat until crispy and remove to a paper towel to drain.

5. To the same pan, add the garlic, tomato, and spinach, cooking until the spinach is slightly wilted. Remove from pan and set aside.

6. In a medium bowl, whisk together eggs, egg whites, and milk. Then add most of the cooked bacon (leave some for topping), vegetables, and 1/4 cup of the cheese. Stir to mix.

7. Pour the egg mixture into the peppers. Bake for 20-25 minutes until eggs are set.

8. Top with remaining cheese and bacon and serve!

#breakfast

0 views

Registered Dietitian Nutritionist

© 2020 by Kathy Garvey Nutrition LLC

  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon

3801 N. Causeway Blvd, Suite 300

Metairie, LA 70002

Tel: 504-323-4581

KATHY GARVEY, MS, MBA, RDN