Stuffed Pepper Low Carb Breakfast Casserole

Stuffed Pepper Low Carb Breakfast Casserole

Course Breakfast
Author Jennie Duncan


  • 3 Bell pepper
  • 6 Eggs
  • 3/4 cup Dried red onion
  • 1 cup Chopped spinach
  • 1 cup Taco blend cheese
  • 1/8 teaspoon Salt (or to taste)


  1. Preheat oven to 400 degrees F. Prepare a casserole dish with non stick cooking stray or aluminum foil. Slice bell peppers in half lengthwise and clean out inside and place them in the prepared casserole dish.

  2. In a mixing bowl whisk together eggs.  Add diced red onion and chopped spinach. Mix together well. add 1/2 cup taco blend and salt to taste and mix again. 

  3. Pour egg mix into each bell pepper half. Top each one with remaining cheese. 

  4. Bake for 20-25 minutes or until eggs are cooked through. Time will vary so test your bell peppers by placing a butter knife or toothpick inside the eggs. You will know they are done when it can come out clean.