Bell Pepper Egg Boats
These colorful egg boats are a fun and healthy way to start your day. The bell peppers are filled with fluffy scrambled eggs, mushrooms and cheese, making them perfect for a protein-packed breakfast.
Tasty Team
93% would make again
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
35 minutes
35 min
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
35 minutes
35 min
Ingredients
for 6 servings
- 3 bell peppers, assorted
- 6 eggs
- salt, to taste
- pepper, to taste
Fillings
- ¼ cup fresh spinach (10 g), chopped, to taste
- 8 oz baby bella mushrooms (225 g), sliced, to taste
- parmesan cheese, to taste
- diced tomato, to taste
- fresh basil, chopped, to taste
- salsa, to taste
- cheddar cheese, to taste
Nutrition Info
- Calories 100
- Fat 5g
- Carbs 6g
- Fiber 1g
- Sugar 3g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375˚F (190˚C).
- Cut the peppers in half through the stem. Leave the stem attached, but remove the seeds and membrane. Place onto a parchment-lined baking tray.
- Bake for 20 minutes.
- Crack a whole egg into each pepper half. Season with salt and pepper.
- Add spinach,mushrooms and Parmesan to 2 of the pepper halves.
- Add salsa and cheddar to 2 of the pepper halves.
- Add tomato, and basil to the 2 remaining pepper halves.
- Bake for an additional 15 minutes, until the egg whites have set or until your eggs are cooked to your preference.
- Enjoy!
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