Breakfast Stuffed Peppers

Ingredients

• 2 medium bell peppers (cut horizontally through the stem, seeds removed (red)
• 1 teaspoon avocado oil (or olive oil)
• 1 cup mushrooms (chopped )
• 4 large eggs
• 1/3 cup egg whites
• 1/2 cup cooked turkey sausage (sliced or chopped)
• 1/4 cup frozen spinach (thawed and squeezed dry)
• 1/4 cup cheddar cheese (grated )
• 1/2 teaspoon Kosher salt
• Freshly ground black pepper

Instructions

1. Preheat the oven to 350F. Place the bell pepper halves in a baking dish and set aside.
2. Heat the avocado oil in a nonstick skillet over medium high heat. Add the mushrooms to the skillet and season with a pinch of salt. Cook, stirring occasionally, until the mushrooms have released their liquid and have softened, about 5 minutes. Remove from heat. Let cool slightly.
3. Add the eggs and egg whites to a mixing bowl or large measuring cup and whisk to break up the yolks. Add the turkey sausage, spinach, cooked mushrooms, ½ teaspoon kosher salt and ¼ teaspoon pepper. Mix to evenly combine.
4. Pour or spoon the egg mixture in the bell pepper halves. Top with the cheddar cheese. Pour 2 tablespoons of water in the bottom of the baking dish. Cover tightly with foil. Transfer the baking dish to the oven to bake for 25 minutes, then remove the foil and cook for an additional 20-25 minutes, until the egg mixture is set and the cheese is melted.
5. Remove from the oven and let cool for 5 minutes before serving.