Good morning, friends! Another recipe comin’ atcha! I often get asked what are some great options for low carb breakfast recipes.

A few months ago, I shared 5 favorite low carb breakfast options in this post, and I’m adding another to the list today:

Breakfast Scramble Stuffed Peppers

In my Lean Body training & nutrition boot camp, we learn and make changes having to do with the amounts of protein, carbs, and fats that we eat in the day, and when we eat them. Sometimes this means low carb breakfasts, depending on the day and the client.

I personally thrive with a lower carb breakfast – both cognitively, in my body composition, and my satiety and energy levels. And these breakfast scramble stuffed peppers provide a delicious start to the morning.

They’re savory, satisfying, pack a hit of protein, some fats, and lots of veggie power.

Breakfast Scramble Stuffed Peppers

6 bell peppers, with tops sliced off and insides scooped out

1 lb. lean ground turkey

1-2 T. breakfast sausage seasoning

1 c. riced cauliflower

1 package of sliced mushrooms

3 eggs + 5 egg whites

1/2 c. shredded cheese

Preheat the oven to 400 degrees. In a pan over medium heat, brown the ground turkey (or bison.) Meanwhile, add the bell peppers to a big pot of boiling water, to cook and soften. Remove from pot after 5-6 minutes. When the turkey is half way cooked through, add in the seasoning. Then, add the cauliflower and mushrooms, and cook for another 5-6 minutes.

Finally, add the eggs and egg whites, and cook another 5 minutes, or until most of the moisture is cooked away. Stuff each of the peppers with the scramble mixture, adding cheese half way and on top. Place in a large baking dish, and bake in the oven until the cheese on top is slightly golden.

These are SO filling and delicious, you’ll never miss your oatmeal 😉

For a vegetarian option, omit the turkey, or use a faux meat product instead.

If you try ’em, let me know if you enjoy them!

XO,

Paige