November Recipes

Egg-Stuffed Breakfast Peppers

Four Egg Stuffed Breakfast Pepper halves
Hands On:
20 minutes
Total Time:
40 minutes
Serves:
8

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

1
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.
2
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.
3
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.
4
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%

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