Stuffed Pepper Breakfast

By far my favorite meal of the day is breakfast.  Morning is the BEST time out of the entire day — when things are new, fresh, cortisol levels are nice and high and you’re just up for anything.  Maybe that’s why I always feel creative when it comes to breakfast food, most of the creations I come up with on a whim are yummy things for breakfast.  I was having a dream early this morning (in my new dark room, lol) about baking eggs — and then it went scary because Asha, that’s my cat, decided to jump in the oven.  As I have mentioned before, she is a fatass.  Really.  She thinks about one thing, and one thing only — food.  Ahh, just like her mom.  Not her actual birth mother…..me…  Anyway, the broiler was on and she jumped in the oven and let’s just say it wasn’t pretty.  I immediately woke up and thought, “Oh no, Crit!!!!!….wait, but baked eggs….mmmmmm”  So here’s the concoction I came up with, try it out with your own twist.

I wanted to bake the eggs, and all I really had that I could bake them in was one red bell pepper.  I usually eat two eggs, so I just cut the pepper in HALF, duh.  I will add that part of what I stuffed the pepper with was leftover Smokey Roasted Turnips from last night.  I’ll give you a quick run-down on this side because it’s simple and amazing.  Cube up a few turnips, toss them in some sort of fat (I used bacon grease), sprinkle with salt and pepper to your liking and add 1 tsp. of garlic powder along with 1 tsp. of smoked paprika.  Toss to distribute spices and bake in your oven at 450 degrees for 30 minutes stirring halfway through cooking time.  Top with crumbled bacon if you have it around.  Boom — done — now, use the leftovers in these awesome peppers!

**Note, I made one single pepper for myself but obviously you can multiply this recipe easily.

Ingredients

  • Red bell pepper, cut in half so that you have 2 cups (remove seeds)
  • 1/4 lb. chorizo (get some that is from humanely-raised pork and no added sugars — try Mulay’s , that’s what I use.)
  • Leftover Smokey Roasted Turnips (~1/2 cup) or you could use something else you had on hand for filler
  • 2 eggs
  • salt and pepper to taste

Process

  1. Once you have the pepper halved and seeds are removed place in a shallow baking dish and broil for 5 minutes, turn and broil for another 5 minutes (want the outside to get a little charred and the peppers softened)
  2. While peppers are under broiler, cook your chorizo in a skillet over medium heat.
  3. Once chorizo is no longer pink, add turnips and cook until heated through.
  4. Remove peppers from broiler and sit upright so you can fill them up.
  5. Switch your oven from broil to bake and turn heat to 425 degrees.
  6. Spoon chorizo and turnip mixture into peppers leaving a small depression in the middle for your egg.
  7. Crack an egg over each pepper so that the white runs into the pepper and the yolk sits up on top.
  8. Bake peppers for about 15 minutes or until eggs are set – check at 10 minutes.
  9. Enjoy!

**Note — the possibilities of this breakfast are endless…instead of chorizo you can use whatever leftover meat you may have from the night before.  OR you could eat this for dinner – who cares! Use stuffing ingredients like spinach, or maybe mushrooms…it’s really whatever you have handy, the results will still be special compared to cold cereal.

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