• Prep Time: 10 mins
  • Cooking Time: 45 mins
  • Serves: 6

Breakfast Stuffed Peppers

  • Recipe Submitted by on

 Ingredients List

  • 3 bell peppers halved and seeded
  • 4 eggs
  • 1/2 cup milk
  • 3/4 tsp salt
  • 2 tbsp chopped green onion
  • 1/4 cup chopped frozen spinach thawed, squeezed dry
  • 3/4 cup shredded cheddar cheese divided
  • 1/2 cup finely chopped ham


Preheat oven to 350 degrees F.
In a medium bowl, combine eggs, milk, salt, green onion, spinach, ½ cup cheese and ham with a whisk until combined.
Lay your peppers in a lightly greased baking dish (whatever size works -- you want them to be a little snug so they don't move too much and spill). Divide your egg mixture between your peppers and sprinkle with remaining cheese. Bake for 45-50 minutes, until eggs are set.
Slow Cooker:Line slow cooker with tin foil. Place peppers in slow cooker and fill. Cook on low for 3-4 hours or until eggs are set.

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