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Stuffed Pepper Low Carb Breakfast Casserole

Stuffed Pepper Low Carb Breakfast Casserole

Jennie Duncan
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American, Casserole
Servings 6 people
Calories 147 kcal

Ingredients
  

  • 3 Bell pepper
  • 6 Eggs
  • ¾ cup Dried red onion
  • 1 cup Chopped spinach
  • 1 cup Taco blend cheese
  • ⅛ teaspoon Salt (or to taste)

Instructions
 

  • 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.
  • In a mixing bowl whisk together eggs.  Add diced red onion and chopped spinach. Mix together well. add ½ cup taco blend and salt to taste and mix again. 
  • Pour egg mix into each bell pepper half. Top each one with remaining cheese. 
  • 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. 

Nutrition

Calories: 147kcalCarbohydrates: 6gProtein: 11gFat: 9gSaturated Fat: 4gCholesterol: 178mgSodium: 235mgPotassium: 258mgFiber: 2gSugar: 4gVitamin A: 2695IUVitamin C: 78.9mgCalcium: 133mgIron: 1.3mg
Keyword Make Ahead Low Carb Breakfast Casserole, stuffed peppers
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