Lately, I’ve been making a much greater effort to watch the amount of carbs in my diet. I of course still enjoy carbs, (I flipping LOVE bread after all!) but I’m really conscious to make sure that I’m cutting unnecessary carbs out of my diet so that when I really want to enjoy a brownie or some breadsticks I don’t feel guilty about it. I guess you could say I’m budgeting my carbs wisely. Which is why I really love these Breakfast Burrito Stuffed Peppers!
I absolutely love and adore breakfast burritos, but having an entire tortilla with my burrito first thing in the morning usually makes me feel sluggish and gross. Putting my burrito filling inside a juicy, sweet pepper and baking it seemed like the perfect solution to my breakfast burrito cravings. These stuffed peppers are packed with flavor, but they feel so much lighter and cleaner. Plus, aren’t they beautiful?
You could pretty much fill these babies with whatever you like best in your burritos–I tend to really love mushrooms, eggs, sausage, spinach, and cheese. Feel free to swap out whatever meat you enjoy most and add potatoes or whatever you like!
Ingredients
- 4 bell peppers, halved, seeds removed
- 1/2 lb turkey breakfast sausage
- 1 cup sliced mushrooms
- 8 eggs, beaten
- 1 cup finely shredded spinach
- 1 cup sharp cheddar cheese
- 1/2 cup water
- salt and pepper to taste
Instructions
- Preheat your oven to 375º F.
- In a large skillet over medium heat, brown the sausage, seasoning lightly with salt and pepper as you cook. Once browned, remove sausage to a paper towel lined plate to drain. Add your mushrooms to that same pan and cook until just browned and tender. Remove and place in a large bowl. Scramble your beaten eggs, seasoning with salt and pepper as you cook. Once cooked add to the bowl with the mushrooms.
- Add the sausage and shredded spinach to the bowl with the eggs and mushroom. Mix to combine, tasting and adjusting seasonings as needed.
- Arrange your peppers in a glass baking dish and fill generously with the egg mixture. Top with the with shredded cheese. Add the water to the baking dish and cover with foil. Bake in the oven for 30-35 minutes, or until peppers are tender and filling is heated through.
- Enjoy! 🙂
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Loving this low-carb deliciousness! Thanks for the recipe!
This look amazing Jana! Steven would love this so much. We love stuffed peppers for dinner, but this is a great idea for breakfast!