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Easy Egg Stuffed Peppers
These easy egg stuffed peppers are perfect for breakfast on a busy morning! These egg stuffed peppers can be made ahead of time and reheat easily! Paleo, whole30, grain free, vegetarian and very easy to make!
Cut off the tops of the bell peppers, so that they are easy to fill, removing the seeds and any white ribs inside the peppers. See post for details.
Place the peppers in either the holes of a large muffin tin or stand them up in single ramekins.
Saute the veggies (kale, roma tomato and the bell pepper that was cut away from the top of the peppers) in a large skillet over medium heat for 4-5 minutes, until kale is wilted. Sprinkle with a pinch of salt
Divide the veggies between the peppers.
In a medium mixing bowl, combine the eggs, egg whites, thyme and garlic powder.
Divide the egg mixture between the peppers, being careful not to overfill.
Bake in the oven at 400F for 30 minutes until the tops are firm to the touch.
What veggies can you add to these egg stuffed peppers?
Tomatoes – fresh or sundried
Kale, spinach, arugula, collard greens – quickly wilted down
Broccoli, cauliflower, carrots or asparagus - chopped well and cooked
Zucchini or summer squash – chop well and make sure moisture is cooked out or will make the eggs runny
Mushrooms – chopped and cooked down
Sliced jalapenos, poblano peppers or bell peppers
These breakfast stuffed peppers last up to 4 days in the fridge. Simply microwave on high 1-2 minutes or in a 350F oven for 10 minutes to reheat. To freeze, wrap the peppers tightly in foil, freeze up to 3 months. The peppers will get more watery as they defrost so freezing may not be ideal. Defrost in the fridge overnight.