This isn’t so much an actual burrito as much as a way to enjoy all of the flavors in a breakfast burrito without worrying about too many carbs. You’ll still get eggs, cheese, and tasty fillings but the rather than delivering them to your mouth by tortilla you’ll be delivering them by bell pepper!
That’s right, we’re going to create a tasty breakfast stuffed pepper.
Note: This recipe is for 4 peppers, enough to serve four people.
4 bell peppers (any color)
6-8 eggs (can substitute two egg whites for one egg if you wish)
1 large white onion, chopped
3 cups fresh spinach, chopped
1 Roma tomato, chopped
1/4 cup salsa
Prepare a baking sheet sprayed with cooking oil or covered with parchment paper.
Cut each pepper in half and remove seeds. Place the half peppers on the baking sheet. You may consider using balls if tin foil or parchment paper to keep the peppers from falling if any are wobbling too much.
In a pan sauté the onions with the spinach. When done, toss in the tomatoes and salsa for flavor. Spoon the onion mixture evenly into the bell peppers.
Crack the eggs in a bowl and scramble them. Spoon the eggs into the peppers over the onion mixture. Make sure to leave room for the eggs to puff up a bit. You’ll want around 2 tablespoons of egg (maybe a little more if you have extras at the end) in each one.
Bake at 375 degrees F for 30 minutes or until eggs are cooked all of the way through.