Break Fast Stuffed Peppers
Breakfast sausage blended with vegetables and eggs then stuffed in a bell pepper for the ultimate healthy breakfast.
Breakfast and Intermittent Fasting
Breaking a fast varies in time for many who use Intermittent Fasting toward a total wellness goal. Depending on the time of day and eating window, one might not want typical breakfast foods. These stuffed peppers fit the bill by blending a flare of breakfast with the popular stuffed bell pepper.
Bell Peppers
Bell peppers are very versatile and each color yields a slightly different flavor to consider when assembling a recipe. For this recipe, yellow or orange bell peppers tend to provide a slightly sweeter blend. You can still use other colors but yellow and orange taste best. When preparing your peppers, make certain to remove the white lining and seeds.
Sausage
Sourcing breakfast sausage that does not include sugar (or very little added sugar)can be tricky. You can make your own and there are some great recipes out there but let’s be honest, most of us want to buy it. Here are a couple of great options that are no sugar.
Another option is to source from your local meat processor. Most can omit the sugar from their mixture at a nominal charge. Other options are to source sausage that is less than 1 gram of sugar.
Dairy-Free
By whipping the eggs with a whisk and slightly scrambling before mixing with vegetables, you get a creamy texture that is sometimes missed when choosing against dairy in recipes. For some, dairy is simply not an option due to allergies, for others, it can be the difference of meeting a weightloss goal or stalling.
In the beginning of my journey to wellness, I often defaulted to dairy (healthy versions but still dairy) to appease Mr. Picky and increase fats but I’d been on a year-long stall and “that’s what everyone recommended”, plus our weekly dairy purchases was growing in price. It was November of 2015, the goal was to shoot for 30 days without dairy including Thanksgiving. Yikes! Guess what? Not only was the stall broken but an entire new world of low-carb, healthy eating emerged, “clean keto”.
Since I love new challenges in the kitchen, sourcing dairy-free options was an interesting journey of new ingredients and expanding my knowledge in cooking.
Stuffed Peppers
Start by cooking and crumbling the sausage in a skillet. Remove after cooking and drain grease from pan.
Slice peppers in half and remove seeds and membrane. Rinse and pat dry to ensure no water remains. I try to remove the stem but still leave a nice “wall” for the ingredients to lean against while baking.
Add onions and garlic to the skillet and allow them to slightly caramelize before adding in the mushrooms and sausage. This allows the mushrooms to pick up the flavors of all ingredients while cooking for about 2-3 minutes. Remove from skillet and reduce heat to medium
In a bowl, add eggs, 1 teaspoon of water and seasoning, whisk until frothy. Add to preheated skillet and cook for 1 minute, scramble eggs then pour slightly cooked eggs over meat mixture.
Using a spoon, evenly distribute egg mixture to peppers, pouring any left over egg across the top. Place peppers on a lined baking pan and bake at 375F for 10-12 minutes. Pair with a side salad for a great start to your eating window.
Breakfast Stuffed Peppers
Equipment
- Skillet
- Oven
- Whisk
- Bowl
- Baking Sheet
Ingredients
- 2 Peppers Bell Peppers, halved orange or yellow have best flavor blend but green or red will also work.
- 5 ounces Breakfast sausage cooked and crumbled
- ¼ cup Mushrooms diced
- ¼ cup Onion diced
- 1 clove Garlic minced
- 4 large Eggs
- 1 dash Salt and Pepper to taste
- 1 dash Ground Turmeric per pepper half
Instructions
- Preheat oven to 375°F (190°C)
- Slice peppers in half lengthwise and remove seeds and any membrane section seeds are attached to. Rinse, pat dry and set aside.
- Cook breakfast sausage, crumble, drain and set aside.
- Saute onions and garlic until tender
- Add mushrooms and the crumbled sausage to pan, cook 2-3 minutes.
- Remove from heat, return mixture to the bowl that previously held your sausage. Reduce skillet heat to medium
- In a separate bowl, mix eggs with seasoning. Add 1 tsp water and whisk until frothy.
- Pour whisked eggs into the skillet and allow to cook for 1 minute before scrambling.
- Add eggs to the meat mixture, mix and evenly distribute mixture to each pepper half.
- Pour any remaining egg over the tops of peppers before placing in oven.
- Bake peppers on a parchment lined baking sheet for 15 minutes.
- Remove from oven and allow to cool for five minutes before serving.
Notes
