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Egg Stuffed Bell Peppers
Course Breakfast
Cuisine American
Keyword Egg Stuffed Bell Peppers
Prep Time 15 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 4
Calories 493kcal
- 1 medium bell pepper, red
- 1 medium bell pepper, orange
- 1 medium bell pepper, yellow
- 1 medium bell pepper, green
- 1 stalk green onion
- 1 cup spinach
- 4 slice bacon
- 5 large egg
- 1/2 cup milk
- 3/4 teaspoon salt
- 1 cup cheddar cheese, shredded
Preheat oven to 350°F.
Wash all bell peppers. Slice in half vertically, remove seeds, and lay in a baking dish.
Chop onion and spinach. Cook bacon as directed on package until crispy. Cool, crumble, and set aside.
Whisk together eggs, milk, salt, onion, spinach, and bacon. Pour an even amount into each pepper, then sprinkle with cheese.
Bake for 45-50 minutes until eggs have set and are no longer runny.
Serve with orange wedges on the side.
Calories: 493kcal | Carbohydrates: 37g | Protein: 29g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 291mg | Sodium: 1213mg | Fiber: 9g | Sugar: 4g