Now more than ever I find myself strapped for time in the mornings, which often leaves me cutting corners when it comes to eating a healthy, flavorful breakfast. Meal-prepping is one way to solve this problem, and I've found a yummy, mix-it-up kind of dish that can evolve each week as my cravings change. Meet my new favorite breakfast: The bell pepper omelet boat.
P.S. This would also make an excellent "breakfast for dinner" type of entree too!
Bell Pepper Omelet Boats
- 4 eggs*
- 2 bell peppers
- 2 tbsp milk
- Salt and pepper
- Your favorite omelet fixings (For my basic omelet boat, I like mushrooms, onion, green chili, and cheese)
*I used small peppers and lots of veggies, so 4 eggs were plenty. You might need more or less depending on your egg-to-veggie ratio.
- Preheat the oven to 400 degrees.
- Cut the bell peppers in half and clean out the seeds. Note: Be sure to keep the stems attached to prevent the egg mixture from leaking.
- In a glass baking dish, add a splash of water to barely fill the bottom, then add your peppers cut-side up. Bake the empty peppers for seven minutes.
- While the peppers are in the oven, saute your meats and veggies on the stovetop. (This is a great time to dig through the fridge to use whatever leftover produce you can find. I typically saute 2-3 different kinds of vegetables together. My husband prefers bacon in his omelet boat, so I cook a few slices in the microwave to quickly make them deliciously crispy.)
- Lightly whisk your eggs, mix in some milk, and stir in your prepared omelet fixings. Add salt and pepper.
- Pour the omelet mixture into the bell pepper vessels.
- Cook for approximately 40 minutes or until your egg mixture is set.
Meal prepping notes:
Not eating your bell pepper omelet boats right away? You can store your cooked omelet boats in the fridge and then reheat for about 90 seconds in the microwave for a warm and satisfying meal.
I don't advise freezing -- my own experience has shown me that bell peppers tend to lose their shape if they're stored in the freezer and then thawed.