Omelette Stuffed Peppers
I’ve been wanting to make these omelet stuffed peppers for a while, but we haven’t had a free weekend to enjoy them. Finally we had a free weekend morning, so I surprised Mr. K with them.
My omelets usually consist of eggs, cheese, peppers, mushrooms, ham/sausage/or bacon. These peppers are stuffed with all the classic omelet ingredients, minus the diced peppers since the omelet is already stuffed in the peppers.
They are bite-sized, colorful, and easy to eat and make. I made enough for some on-the-go weekday breakfasts too.
I had some egg beaters (the Real Egg Product cartons from Costco) that I needed to use up, so I used them for these eggs, though you can use fresh eggs too. The nice thing about the egg beaters is that they cook really fast so that I didn’t have to cook these as long in the oven.
Omelet stuffed Peppers
8 baby bell peppers
1/2 cup shredded cheese (I used mozzarella)
3 strips of precooked bacon (you can also use ham or sausage)
about 1/2 cup egg beaters/real egg product (you can also use two fresh eggs, beaten and add 2 tbsp of milk to make it more fluffy)
pinch of pepper
pinch of salt
1. Preheat oven to 425F. Cut tops off peppers and remove any inside seeds. Place peppers into an oven-safe item that can keep the peppers upright. I used my mini popover pan. You might be able to use a muffin pan but will probably need to place something in the cups to stabilize the peppers.
2. In a small bowl, mix together egg product (or beaten eggs and milk), cheese, bacon, salt and pepper. Pour mixture into peppers, about 3/4 full. You can sprinkle additional cheese and bacon on top to make them look prettier.Eggs will rise slightly when cooking so careful not to overflow.
3. Bake for 10-15 minutes until eggs are cooked. The egg beaters take only about 10 minutes whereas real eggs take about 15 minutes.
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