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In recent years, the breakfast landscape has undergone a remarkable transformation. Traditional morning meals are being reinvented, with an increasing number of people seeking alternatives that are not only delicious but also packed with nutrients. As the first meal of the day gains more attention, it is becoming a canvas for creativity, allowing for a diverse array of flavors and ingredients. Among the vibrant options available, Mini Roasted Pepper Breakfast Boats stand out as a delightful choice that balances nutrition with visual appeal.

Mini Roasted Pepper Breakfast Boats

Start your morning with a burst of color and nutrition with Mini Roasted Pepper Breakfast Boats! This deliciously creative dish combines sweet bell peppers with a rich egg filling, offering a healthy and satisfying breakfast option. Packed with essential vitamins and customizable to suit your taste, these boats are perfect for busy mornings. Easy to prepare and visually appealing, they make a delightful start to any day while promoting a balanced diet. Discover the joy of a vibrant breakfast that fuels your day!
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Ingredients
  

4 small sweet bell peppers (choose a mix of red, yellow, or orange for color)

4 large eggs

1/2 cup cooked and crumbled breakfast sausage (or your favorite vegetarian alternative)

1/4 cup shredded cheddar cheese

1/4 cup milk

2 tablespoons fresh parsley, finely chopped

1 teaspoon garlic powder

Salt and black pepper to taste

Olive oil for drizzling

Optional toppings: sliced avocado, hot sauce, or a dollop of sour cream

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for the peppers.

    Prepare the Peppers: Carefully slice the tops off the sweet bell peppers and remove the seeds and membranes inside. Drizzle a little olive oil over the outside of the peppers, ensuring they are lightly coated. Arrange the peppers cut side up in a baking dish to prepare for filling.

      Make the Egg Mixture: In a medium mixing bowl, crack the eggs and whisk them together with the milk, garlic powder, salt, and black pepper until the mixture is smooth and fully blended. Gently fold in the cooked sausage, shredded cheddar cheese, and chopped parsley to create a cohesive filling.

        Fill the Peppers: Carefully pour the egg mixture into each of the prepared peppers, filling them up to the brim. Take care to avoid spilling over the sides.

          Bake the Peppers: Cover the baking dish with aluminum foil to keep the moisture in and reduce the risk of drying out the eggs. Place the dish in the preheated oven and bake for 20 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the eggs are set and the tops have a lovely golden hue.

            Serve and Enjoy: Once baked, carefully remove the peppers from the oven and allow them to cool for a couple of minutes. For the finishing touch, top with optional avocado slices, a splash of hot sauce, or a dollop of sour cream to enhance the flavors before serving.

              Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings