Breakfast Stuffed Peppers With Spinach & Bacon

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Easy breakfast stuffed peppers with spinach and bacon. When you’re craving something a little different, try these omelet stuffed bell peppers baked in the oven and topped with cheese.

Spinach omelets are one of my favorite weekend breakfasts. With eggs, spinach, melty cheese and a bit of bacon on the side, you really can’t go wrong.

The problem is I’m the one making the omelets. Now, I don’t actually hate making omelets, in fact I rather enjoy it. The problem is making omelets for everyone in the family. Either you have several pans going all at once or you cook them one at a time. Either way it’s hectic or time consuming and someone usually gets a cold omelet.

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I started making those breakfast stuffed peppers as a way to curb the crazy while everyone gets a nice hot meal. After the initial prep work, the oven does the rest. Leaving me valuable time to sip my morning coffee or play a game or two of checkers with the kids.

Another thing I love about this breakfast idea is how easy it is to change out the ingredients based off of what you already have in the fridge. Maybe you don’t have bacon but you might have sausage, ham, turkey or even chicken.

And the same goes with the vegetables. If you are out of spinach you can try mushrooms, tomatoes, ect. Really the choice is yours (or your refrigerator’s).

BREAKFAST STUFFED PEPPER

Ingredients

  • 2 bell peppers
  • 4 eggs + ¼ cup milk
  • ⅓ cup diced onions
  • 1 cup spinach
  • 6 strips bacon
  • ½ cup cheddar cheese
  • salt and pepper to taste
  • dollop sour cream
Breakfast stuffed peppers with eggs, bacon and cheese. Topped with a dollop of sour cream.

COOK THE BACON

Heat a cast iron skillet to medium heat. As the skillet comes to temperature, gather your ingredients.

Once the pan is heated, cook your bacon a few sliced at a time. Flip and cook until crispy. Set bacon aside on paper towel. Chop into bit size pieces.

After all the bacon is cooked you’ll have bacon grease left in the pan to cook the onions and spinach. However, it might end up being too much grease. Remove properly and leave just enough to cook the onions and spinach.

Spinach and diced onions in a cast iron skillet.

Cook onions until soft and add the spinach. Season with salt and pepper. Set aside.

SLICE THE BELL PEPPER

Next, slice the bell peppers in half and remove the membranes and seeds.

Place in oven safe dish.

*Tip– Lay the pepper on a cutting board and find out how it wants to sit naturally before slicing in half. That way when you add the egg mixture, it won’t tip as much and spill.

Bell peppers sliced in half in an oven safe dish.

BEAT THE EGGS

In a medium bowl beat 4 eggs. Add ¼ cup milk and a pinch of salt and pepper.

Pour even amount into each bell pepper half. Add cooked onions and spinach to each egg and top with crumbled bacon.

Bell peppers with eggs, spinach and onions ready to go in the oven.

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PREHEAT OVEN TO 350°

Preheat oven to 350°. Bake for 40-45 minutes until eggs are set. Add even amount of shredded cheddar cheese to each bell pepper and cook until melted. *Optional- Add a dollop of sour cream to each bell pepper.

Breakfast stuffed peppers right out of the oven topped with cheese.

WHAT TO SERVE WITH BREAKFAST STUFFED PEPPERS

Breakfast stuffed peppers work great at a breakfast idea or as a brunch. You can serve them with a few things such as hash browns and fruit.

  • corn beef hash
  • sausage links
  • hash browns
  • toast
  • avacado
  • yogurt
  • fruit such as
    • berries
    • kiwi
    • bananas
    • grape fruit
    • oranges
    • mango

What other cheese goes well with breakfast stuffed peppers? Both cheddar and mozzarella are great options for this breakfast dish. But you can also try Feta, goat cheese, cream cheese and even provolone.

Breakfast stuffed peppers are a great alternative to making several omelets in different pans for the family. Although there is a bit of prep work in the beginning, everyone gets to enjoy a hot meal and maybe even a second cup of coffee while you play checkers with the kids as this dish cooks in the oven.

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Breakfast Stuffed Peppers

Easy breakfast stuffed peppers with spinach and bacon.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: breakfast
Servings: 4
Calories: 282kcal

Ingredients

  • 2 bell peppers
  • 4 eggs
  • ¼ cup milk
  • cup diced onions
  • 1 cup spinach
  • 6 slices bacon
  • ½ cup cheddar cheese

Instructions

  • Heat a cast iron skillet to medium heat. As the skillet comes to temperature, gather your ingredients.
  • Once the pan is heated, cook your bacon a few sliced at a time. Flip and cook until crispy.
    Set bacon aside on paper towel. Chop into bit size pieces.
  • After all the bacon is cooked you'll have bacon grease left in the pan to cook the onions and spinach.
    However, it might end up being too much grease. Remove properly and leave just enough to cook the onions and spinach.
  • Cook onions until soft and add the spinach. Season with salt and pepper. Set aside.
  • Slice the bell peppers in half and remove the membranes and seeds. Place on oven safe dish
  • In a medium bowl beat 4 eggs. Add ¼ cup milk and a pinch of salt and pepper.
  • Pour even amount into each bell pepper half. Add cooked onions and spinach to each egg and top with crumbled bacon.
  • Preheat oven to 350°. Bake for 40-45 minutes until eggs are set.
    Add even amount of shredded cheddar cheese to each bell pepper and cook until melted.

Notes

*Nutritional information may very and is based off of brands of ingredients used and cooking methods. 

Nutrition

Calories: 282kcal | Carbohydrates: 5g | Protein: 14g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 201mg | Sodium: 387mg | Potassium: 284mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2051IU | Vitamin C: 41mg | Calcium: 157mg | Iron: 1mg

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