05 May 2013

Cinco De Mayo Baked Breakfast Peppers

Feliz Cinco de Mayo, todo el mundo!  (And thanks for your assist on that one, Google translate.)  I absolutely love this holiday.  I don't really need an excuse to eat Mexican food, but will take advantage of one when it comes strolling by every year.  We've been embracing the Mexi-spirit all weekend by sipping La Palomas and noshing on Chopped Guacamole.  But I would have to say that breakfast is my favorite time of day to head south of the border.  Nothing quite wakes you up like a side of spicy salsa with your eggs.  So in honor of today, we're sharing our Baked Breakfast Peppers with a Cinco de Mayo twist.

My original Baked Breakfast Peppers have been getting lots of hits lately due to the abundance of bell peppers currently in the markets.  Ahh, seasonal produce....you fill my little foodie heart with joy.  It's only fair that in return I fill these delicious sweet peppers with the flavors of breakfast.  Basically, this dish is a quiche in a pepper rather than a crust.  To honor the day, bacon and cheddar cheese have been swapped out for black beans and spicy pepper jack.  I find a dash of hot sauce in the eggs adds a nice little kick, but you can definitely leave this out if you prefer a milder breakfast.

Happy Cinco de Mayo!

Cinco de Mayo Baked Breakfast Peppers (serves 2)

  • 1 large red bell pepper
  • 2 tbs minced onion
  • 1/4 tsp garlic
  • 2 tbs diced tomato
  • 1/2 c chopped spinach
  • 3 tbs cilantro, divided
  • 2 eggs
  • 2 egg whites
  • 1 tbs milk
  • 1/4 tsp pepper
  • dash salt
  • 1/2 c shredded pepper jack cheese
  • 1/4 c black beans, rinsed and drained
  • dash of your favorite hot sauce (I like Cholula and green Tobasco) 
Preheat the oven to 375 degrees.  Wash the pepper and cut it in half lengthwise.  Remove the membrane and seeds, but leave the stem on (this will help your filling stay in the pepper).  Spray a baking sheet with non-stick and set the peppers flesh down/skin up on the sheet.  Place in the oven and roast for 9-10 minutes, until soft.  When you remove the peppers from the oven, flip so they are open-side up.  

While the peppers are baking, place a medium pan over medium low heat.  When the pan is hot, add the onion and cook for two minutes, then add the garlic, tomato, spinach and black beans.  Continue to cook until the spinach is wilted and bright, then remove to a small mixing bowl.  Let cool for a minute or two.

In a medium bowl, whisk together the eggs, egg whites and milk.  Add the cooked vegetables, 1/4 cup of the cheese, 2 tablespoons of the cilantro, and a couple dashes of hot sauce.  Mix together well. Pour the egg mixture into the peppers*.  Bake for 20-25 minutes, until eggs are set and starting to puff in the center.  Garnish with the remaining cheese and cilantro, and serve with a side of salsa. 

* If your egg mixture is more than your peppers can hold, grill up the remainder to eat on the side as an omelet.  Yum!

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