Stuffed Breakfast Peppers

February 16, 2016



6 bell peppers

10 eggs

2 chicken sausage links, chopped and cooked (remove casing)

1 cup mushrooms, chopped

1 cup spinach, wilted

1 cup mixed peppers, diced

¼ teaspoon chili powder

1 onion, chopped

½ cup milk

Salt and pepper to taste

Jarred salsa and parsley for topping




Preheat oven to 350 degrees. Use 5 whole eggs and 5 egg whites then beat mixture in a bowl. Add milk to the eggs. Mix sausage, chopped vegetables, and seasonings with eggs. Cut peppers into equal halves. Core the peppers and make sure to take out the seeds. Place the peppers skin side down into a baking dish. Fill each of the peppers with egg mixture. Fill any additional space with more chopped vegetables. Bake for about 35 minutes. Stuffed peppers are done when eggs are cooked and solid. Take out of the oven, cool then top with parsley and salsa.


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