Breakfast Stuffed Peppers -- Oven or Slow Cooker

• Gluten free

• Meat

  • 4 slices Bacon, cooked

• Produce

  • 4 Bell peppers
  • 2 tbsp Green onion
  • 1/8 cup Spinach, frozen

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 3/4 tsp Salt

• Dairy

  • 1 cup Cheese
  • 1/2 cup Milk

Found on thereciperebel.com

Ingredients

• 4 bell peppers, halved and seeded
• 5 eggs
• ½ cup milk
• ¾ tsp salt
• 2 tbsp chopped green onion
• ⅛ cup chopped frozen spinach, thawed
• 1 cup cheese, divided
• 4 slices cooked bacon, crumbled

Directions

• Preheat oven to 350 degrees F.
• In a medium bowl, combine eggs, milk, salt, green onion, spinach, ½ cup cheese and bacon with a whisk until combined.
• Lay your peppers in a lightly greased baking dish (whatever size works -- you want them to be a little snug so they dont move too much and spill). Divide your egg mixture between your peppers and sprinkle with remaining cheese. Cover with tin foil and bake for 45-50 minutes, until eggs are set.
• Line slow cooker with tin foil. Place peppers in slow cooker and fill. Cook on low for 3-4 hours or until eggs are set.