As I take my journey to lose the baby weight and better myself so I can be the best mom for my kids, I find that I do really well with eating breakfast and then as the day goes on I struggle.
Since I'm home all day there are so many temptations. Honestly, the hardest part for me is when I leave the ho use. I usually slack on my water intake and then I'm so hungry and/or tired by the time I get back that I don't feel like cooking.
Anyway...back to breakfast. The most important meal of the day!!
These breakfast stuffed peppers are a great way to get your vegetables early in the day. They're filling, healthy, and nutritious. Add a side of protein and some fruit and you will be full until lunchtime!
***I re-made this recipe recently and it turned out 100% better! I took better photos and added my own flair by stuffing the bottom of the peppers with leftover Zesty Meatloaf (see more recent blog post for that recipe!)***
You Will Need:
- 4 bell peppers
- Spinach, chopped
- 4 eggs
- Salt and pepper, to taste
Instructions:
Preheat oven to 400 degrees. Line a baking dish with foil.
Cut the tops off of each pepper and remove the seeds.
Place peppers into the dish and bake for 15 minutes.
Meanwhile, chop enough spinach to fill the bottom of the peppers.
Remove peppers from the oven and stuff with the spinach.
Crack an egg on the top and sprinkle with salt and pepper.
Bake for 15-20 minutes or until the egg whites are set and not transparent.
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