These egg stuffed peppers are crazy easy! Just two ingredients (plus optional toppings) for a low bar, keto, paleo breakfast that could also be a Whole30 brunch! It's so simple it even works for a camping breakfast recipe!
Slice the tops off the bell peppers and scoop out the ribs and seeds.
Pour the Burnbrae Farms EGG Creations! of your choice into the pepper (I used Fat Free Cheese & Chive).
If desired, top with additional cheese (I used a mixed cheddar) and chives if you want them to look a little fancy.
Bake for 30 minutes, or until egg mixture is solid.
Wrap the stuffed peppers with foil and place on the grill over a fire. You'll have to check the doneness of the egg every few minutes as each fire varies. This is a great option if you don't have any cast iron or campfire approved pans to cook with and if you don't mind your peppers being soft (they will soften up).OR
Place the egg stuffed peppers in an oiled casted iron pan and tent with foil. Cook until eggs are firm.
Weight Watcher Freestyle: 1 points. 1 SmartPoint per "pepper" when no additional cheese is added