Four Egg Stuffed Breakfast Pepper halves

Hands On:

20 minutes

Total Time:

40 minutes

Serves:

Ingredients

4 large yellow, red and/or green bell peppers, halved lengthwise and seeded
1 cup frozen fully cooked turkey sausage crumbles
1 cup frozen southwest chipotle sweet corn blend
2 tbsp Hy-Vee canned diced mild green chilies
1 tbsp Hy-Vee Mexican style fajita seasoning mix
8 Hy-Vee medium eggs
Crumbled queso fresco cheese, for garnish
Chopped fresh cilantro, for garnish
Hot sauce, for serving

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Preparation

Preheat oven to 425°. Spray a large rimmed baking pan with nonstick spray. Place peppers, cut sides down, in prepared pan. Lightly spray peppers with nonstick spray. Bake for 6 to 8 minutes or until softened.

Meanwhile, cook sausage crumbles, corn blend, chilies, and fajita seasoning in a medium nonstick skillet over medium-high heat for 3 to 4 minutes or until heated through, stirring frequently.

Turn peppers, cut sides up, in baking pan. Spoon sausage mixture into each pepper half. Using back of spoon, make a large indentation in sausage mixture. Crack 1 egg into each indentation. Bake for 15 to 20 minutes or until egg whites are set.

To serve, garnish with queso fresco and cilantro; serve with hot sauce, if desired.

Nutrition Facts

Serves: 8

Amount Per Serving
Calories:		129
% Daily Value*
Total Fat: 6g		8%
	Saturated Fat: 1g
	Trans Fat: 0g
Cholesterol: 175mg		58%
Sodium: 234mg		10%
Total Carbohydrate: 8g		3%
	Dietary Fiber: 2g	7%
	Sugars: 3g	6%
Protein: 10g		20%