Breakfast Stuffed Peppers -- Oven or Slow Cooker

By srumbel

These Breakfast Stuffed Peppers with cheese, bacon and spinach (or use whatever fillings you like!) are an easy, healthy, low carb breakfast, lunch or dinner! Cook them in the oven or the slow cooker!
from thereciperebel.com

Ingredients

• 3 bell peppers, halved and seeded
• 4 eggs
• 1/2 cup milk
• 3/4 tsp salt
• 2 tbsp chopped green onion
• 1/4 cup chopped frozen spinach, thawed, squeezed dry
• 3/4 cup shredded cheddar cheese, divided
• 1/2 cup finely chopped ham

Preparation

Step 1

Preheat oven to 350 degrees F.

In a medium bowl, combine eggs, milk, salt, green onion, spinach, ½ cup cheese and ham with a whisk until combined.

Lay your peppers in a lightly greased baking dish (whatever size works -- you want them to be a little snug so they don't move too much and spill). Divide your egg mixture between your peppers and sprinkle with remaining cheese. Bake for 45-50 minutes, until eggs are set.


Slow Cooker:

Line slow cooker with tin foil. Place peppers in slow cooker and fill. Cook on low for 3-4 hours or until eggs are set.

by Ashley
Recipe Notes
* You can easily substitute fresh -- I would increase the amount to ¼-1/2 cup.

Serves 6