Breakfast

Stuffed Peppers for Breakfast is for Breakfast.

Stuffed Peppers for Breakfast takes 10 minutes to prepare.

Stuffed Peppers for Breakfast takes 45 minutes to cook.

Stuffed Peppers for Breakfast makes 4 servings.

The ingredients for Stuffed Peppers for Breakfast are:

4 yellow bell peppers
1 cup frozen country style hash browns, thawed
1 Med. tomato diced
9 tbsp. of egg beaters (3 eggs) (3/4 cups)
3/4 cup shredded fat free Cheddar-plus more for garnish
3/4 cup non-fat milk
1/2 cup healthy heart bisquick biscuit mix
1/4 cup greek yogurt
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Here is how you make Stuffed Peppers for Breakfast:

Preheat oven to 350 degrees F.Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and tomtoes.In a large bowl, combine the eggs, cheese, milk, baking mix, yogurt, green onion, and a dash of salt, and pepper (optional). Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese (optional) and serve immediately.Number of Servings: 4Recipe submitted by SparkPeople user SHELBSYD.

The nutritional information for Stuffed Peppers for Breakfast is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 209.2

• Total Fat: 1.4 g
• Cholesterol: 3.2 mg
• Sodium: 472.9 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 2.9 g
• Protein: 16.7 g

The dietary needs meet for Stuffed Peppers for Breakfast is Low Fat