Hey, guys! I bought a bunch of peppers to make stuffed peppers for dinner the other night, but got lazy and didn't, so this morning I got up determined to make some type of stuffed pepper for breakfast.
I got online and began searching recipes and they all called for odd ingredients, most of which I didn't have on hand, nor did I want the complexity of. I just wanted something quick and simple to toss in the oven and forget about it (LOL). What makes these stuffed breakfast peppers even better is that they are keto friendly and if you are vegan, simply omit the bacon (though, I'd add some other type of flavor/spice to replace the yummy taste of bacon) from this recipe.
These stuffed breakfast peppers are literally the easiest thing to make. They will take you 35 minutes; 5 minutes to prep and 30 minutes to cook. I put pictures of each step below, but let's start with what ingredients you'll need...
What you'll need:
1 green pepper (you can use any color, I just used green)
3 strips of bacon (cooked and chopped)
2 large eggs
1/2 cup shredded mild cheddar cheese (approximately)
First you're going to pre-heat your oven to 400 degrees and apply a thin layer of oil to the bottom of an oven safe dish. Cut your green pepper lengthwise and remove the seeds and membranes.
Next, you will sprinkle some shredded mild cheddar cheese in the bottom of your green peppers.
Add a layer of chopped, cooked bacon over the cheese, making sure to leave enough room for the egg in the next step. (Set aside a sprinkle of bacon to garnish the top once the stuffed peppers are through cooking.)
Crack a large egg, carefully as to not break the yolk, and pour it right on top of your bacon layer.
Place your stuffed peppers in the oven on 400 degrees for 30 minutes or until egg looks fully cooked. Sprinkle leftover bacon bits and shredded cheddar on the top to garnish and serve!
Did you try these amazing bacon, egg, and cheese stuffed breakfast peppers? Tell me what you thought in the comments below and subscribe to our blog HERE!
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