These yummy bell peppers made for a great start to the day. They were easy to put together, and the leftovers were delicious too.
If you’re looking for a hearty back-to-school breakfast that relies on fresh garden produce, this is just for you!
Breakfast Stuffed Peppers – Inspired from Mama Nibbles
- 2 red bell peppers
- 2 strips bacon, cooked
- 1 tsp. minced onion
- 1/8 C crushed frozen spinach
- 1/2 small summer squash
- 6-8 grape or cherry tomatoes
- Extra sharp white cheddar cheese, to taste
- Salt and pepper
- 2 eggs
- 1/2 C milk
Begin by slicing the bell peppers in half and removing the core and seeds. Place bell peppers onto a lightly greased, and tinfoil lined cookie sheet, open side up.
Quarter half of a summer squash and slice the grape tomatoes into rounds. Combine in a microwave safe bowl and season with salt, pepper and minced onion. Microwave on high for 1 minute, stir and microwave for 30 seconds more.
Meanwhile, chop up the cooked bacon and divide it evenly between the four bell pepper halves. Sprinkle some cheese on top. Divide 1/8 C frozen chopped spinach among the bell peppers as well.
Fill the bell peppers with the squash and tomato mixture. You’ll want to make sure the bell peppers are nice and level, so use little balls of tinfoil, if needed, to level out the peppers. This will help prevent run-off in the next step.
Whip the eggs and mix in 1/2 C milk. Season with salt and pepper.
Pour about 1/4 C of the egg mixture into each bell pepper. Top with additional cheese.
Bake at 375 for 25 minutes.