



I never get tired of eggs. I could eat eggs scrambled, fried, poached, all day long and I STILL wouldn’t be tired of them. Even so, sometimes I need to switch it up a bit. I’ve gotten myself stuck in a rut where I can’t decide what I want for breakfast so I just throw a bunch of eggs and veggies in a pan and scramble them all together. Don’t get me wrong, there’s nothing bad about waking up to a nice egg and veggie scramble, but I figured I should move out of my comfort zone and try using my oven instead of my stovetop for once.

What’s beautiful about this recipe is that I was able to use all of the same ingredients I use when I scramble everything together. There’s really no limit on what you can stuff in your peppers – any veggies or meat you have lying around in your fridge would be a great addition to these little pepper bowls. I always have mushrooms and broccoli on hand, so I chose those two ingredients.

These are packed full of protein and vitamins, and are especially high in iron, vitamin A, vitamin B6, vitamin B12, and vitamin C if you choose to add all the same ingredients that I did. These kept me going until the late afternoon – I almost forgot to eat lunch because I was still so full from my breakfast! Plus, they’re an easy way to make an impressive breakfast that looks as though you spent a lot of time slaving away in the kitchen. These have definitely moved to the top of my breakfast in bed list. (Shh, it’s okay to make myself breakfast in bed, right?)