Breakfast Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 246.7
- Total Fat: 15.4 g
- Cholesterol: 245.7 mg
- Sodium: 330.2 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 4.2 g
- Protein: 17.0 g
View full nutritional breakdown of Breakfast Stuffed Peppers calories by ingredient
Introduction
Easy breakfast. Can be saved for later and nuked. Easy breakfast. Can be saved for later and nuked.Number of Servings: 4
Ingredients
-
2 large Peppers
2 cups, chopped Broccoli, cooked
1 cup, shredded Cheddar Cheese, divided
4 extra large Egg
1 dash Salt
1 dash Pepper, black
Tips
The foil doesn't need to be greased, since the pepper skins will release easily on their own. The eggs MAY spill out. If the happens, I scrape up what I can and add it back.
Directions
Preheat oven to 375. Line a baking sheet with foil.
Cut peppers in half length wise. Cut out seeds and ribs. Place cut side up on baking sheet (if they don't lie flat, try propping them against each other)
Scramble eggs with S&P. Add 3/4 of the cheese and all the broccoli. Combine.
Pour into the peppers. Top with remaining cheese.
Bake until cooked through- about 30-40 minutes.
Serving Size: Makes 4 servings- 1/2 pepper each
Cut peppers in half length wise. Cut out seeds and ribs. Place cut side up on baking sheet (if they don't lie flat, try propping them against each other)
Scramble eggs with S&P. Add 3/4 of the cheese and all the broccoli. Combine.
Pour into the peppers. Top with remaining cheese.
Bake until cooked through- about 30-40 minutes.
Serving Size: Makes 4 servings- 1/2 pepper each