Registered Dietitian Nutritionist

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© 2019 by Kathy Garvey. Proudly created with Wix.com

 

KATHY GARVEY, MS, MBA, RDN

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!

 

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