Like your favorite breakfast casserole, but baked inside of beautiful garden-fresh peppers for individual serving!
Ingredients:
- 6 'Sweet Stuff' peppers (or another medium-large pepper variety)
- ¼ lb bulk pork breakfast sausage
- 1 small Yukon potato, diced
- Olive oil
- 3 beaten eggs
- ½ cup shredded cheddar
- 1 handful of finely chopped spinach
- Salt and pepper
Instructions:
- Sauté pork breakfast sausage and a diced Yukon potato with a few tablespoons of olive oil for 10-12 minutes until potato is softened and sausage is cooked through. Let cool.
- In a large bowl, combine eggs and shredded cheddar with a handful of finely chopped spinach, salt, pepper, and cooled sausage mixture.
- Cut the tops off peppers; scoop out the seeds and membrane. Generously fill with mixture and bake at 350°F for 45-60 minutes or until peppers are browned and slightly soft.