Low Carb Mexican Stuffed Breakfast Peppers

[Doug Varrieur]

Low Carb Mexican Stuffed Breakfast Peppers

Serves: 3
 
Ingredients
•   1/2 lb chorizo sausage
•   1/2 small onion, chopped
•   2 garlic cloves, minced
•   6 eggs
•   1/4 cup heavy whipping cream
•   1/2 cup shredded mozzarella cheese
•   1/2 cup fresh parsley, chopped
•   3 bell peppers, tops cut and seeded
•    salt and pepper to taste
 
Instructions
1.   Pre-heat oven to 350°F.
2.   Cook chorizo in a large skillet until it starts to brown.
3.   Add onion and garlic and mix very well. Cook for about 3 minutes.
4.   In a bowl whisk eggs, milk, cheese, parsley, salt and pepper.
5.   Add chorizo to the bowl and mix well.
6.   Pour mixture in the bell peppers and place them in a shallow baking dish.
7.   Bake for 35-40 minutes or until the eggs are thoroughly cooked.

[umpa]

I am so ready for this

[mouseissue]

Me too!

Tony