Breakfast Stuffed Bell Peppers

Ingredients

Instructions

1. 1

   Preheat oven to 375°F (190°C). PREPARE THE PEPPERS: Slice off the tops about 1/2 inch down. Remove seeds and white membranes from inside (a spoon works well). If peppers won't stand upright, trim a tiny bit off the bottom to level them - but don't cut through to the inside. Choose peppers with flat bottoms if possible.

2. 2

   SET UP THE BAKING DISH: Choose a baking dish where the peppers fit snugly - this helps them stay upright. If they're wobbly, crumple aluminum foil around the base of each pepper to stabilize. The peppers should stand straight up.

3. 3

   FILL THE PEPPERS: Divide the filling evenly among the 4 peppers, layering as follows: start with about 2 oz of crumbled sausage per pepper (filling the bottom third), then add 1/4 cup spinach (it will shrink when cooked), then scatter cherry tomatoes on top. Each pepper should be about 1/3 to 1/2 full - you need room for the egg mixture.

4. 4

   MAKE THE EGG MIXTURE: Whisk together all 8 eggs, the heavy cream, and half the cheese (1/2 cup) until well combined. Season with 1/4 tsp salt and black pepper. POUR INTO PEPPERS: Slowly pour about 1/2 cup of egg mixture into each pepper, filling to about 1/2 inch from the top. The eggs will puff up as they bake, so don't overfill.

5. 5

   BAKE: Place dish in the oven and bake 35-40 minutes. The eggs are done when they're puffed up, set in the center (not jiggly when you gently shake the pan), and pulling slightly away from the pepper walls. A knife inserted in the center should come out clean. The pepper shells should be tender but still hold their shape.

6. 6

   ADD FINAL TOPPINGS: Sprinkle the remaining 1/2 cup cheese evenly over the tops of the stuffed peppers. Scatter sliced green onions on top. Return to oven for 5 more minutes until cheese is melted and bubbly. Let cool 2-3 minutes before serving (they're very hot inside!).