Fun & hardy breakfast adapted from a recipe at Sweet C's
You know me well enough by now to realize my favorite breakfasts are dinner leftovers. LOL I have been known to enjoy leftover stuffed peppers for breakfast, so this recipe is ideal for anyone sharing my affection for a hardy start to the day.
Ingredients:
- 4 medium bell peppers - any color but green
- salt & pepper to taste
- black pepper to taste
- a dash of crushed Aleppo pepper per pepper half (optional)
- 1/3 - 1/2 cups scallions - diced
- 8 large eggs
- 1/3 cup Mexican-blend shredded cheese
Instructions:
When buying peppers for this recipe try to find the ones that have the same diameter top and bottom. This makes for easy filling.
Preheat oven to 400°F. Coat a baking pan with cooking spray
to ensure the peppers do not stick to the pan. Alternately line pan with parchment paper. (preferred)
Trim each stem close to the top of the pepper and cut bell peppers in half through vertically. Remove ribs
and seeds. Place the peppers in the pan cut-side up and sprinkle with salt & pepper.
Bake the peppers for 10-15 minutes depending on how much crunch you want to retain. Remove the pan from the
oven and crack 1 egg into each pepper cup. Season with the scallions and a bit more salt and pepper. Top each cup with about 1 tbsp cheese and a dash of Aleppo if desired.
Bake until the egg whites are set, 15 to 20 minutes.
Sprinkle with chopped cilantro or parsley, if desired.
Blessed be... and happy cooking!