Breakfast Bell Peppers Recipe By Tasty

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Combine Cheddar and mozzarella cheeses in a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set sausage aside.
• While sausage is frying, bring a pot of water to a boil. Cut the tops off of the green peppers and trim the insides. Parboil the peppers in the pot, 4 to 5 minutes. Remove to cold water, dry, and lightly salt the insides.
• Heat oil in the same skillet over medium-high heat. Fry the potatoes and onion in the hot oil, breaking up and turning periodically, until potatoes are golden brown and crispy, 5 to 7 minutes. Add sausage, 1/2 of the cheese blend, eggs, salt, and pepper. Turn off heat, mix gently but thoroughly, and let sit for 5 minutes. The eggs will not be fully cooked at this point, but will finish while baking.
• Give the potatoes, eggs, and sausage blend one final mix and then gently stuff into the green peppers about 90% full, leaving space for reserved cheese blend. Do not pack tightly. Place in a baking dish and cover.
• Bake in the preheated oven for 15 minutes. Uncover and continue to cook until eggs are set and peppers are tender, about 10 minutes. Top with reserved cheese blend and turn on the oven's broiler. Broil until cheese is browned, 4 to 5 minutes.

Steps:

• Preheat oven to 350°F (180°C).
• On a cutting board, split the bell peppers in half from stem to base. Cut out the stem and the seeds.
• Transfer halved peppers to a baking tray, cavity side up. Sprinkle each half with salt and pepper.
• Bake for 15-20 minutes, until peppers are slightly soft.
• Sprinkle the mozzarella and half of the chives evenly among the four pepper halves. Then crack eggs into the center of each pepper.
• Sprinkle the salt, pepper, bacon, cheddar, and remaining chives on top of the eggs.
• Bake for 15-20 minutes, until egg whites are set. Serve!
• Enjoy!

Steps:

• Wash & cube potatoes into medium size cubes, skin on or off.
• Heat 10" skillet to medium heat, add margarine and olive oil.
• Add potatoes and stir to coat with oil & margarine.
• Add garlic salt and Benson's Supreme seasoning, stir to coat evenly. Cook over medium heat for about 10 minutes, stir frequently.
• Reduce heat, add diced onions, red and yellow bell pepper, stir frequently. Cook for about 5 more minutes, or until potatoes are cooked through. Be careful not to overcook the onions and peppers.
• Start this dish first and then get the bacon or sausage going next. Start cooking the eggs just before the potatoes finish and everything will finish about the same time.

Steps:

• Set a 6-quart or large Instant Pot to sauté on high. Once hot, add the oil, butter and sausage. Cook, breaking up the sausage with a wooden spoon, until no longer pink, about 5 minutes. Stir in the onion and potatoes and cook for another 2 minutes. Add the spinach, salt, pepper and crushed red pepper flakes, cooking until the spinach as wilted. Turn the machine off and transfer the mixture to a greased 7-inch round baking dish; set aside.
• Clean out the inner bowl and return to the Instant Pot. Insert a metal trivet or wire rack and pour in the water.
• In a large bowl, whisk together the eggs and milk until smooth. Pour into the baking dish over the sausage and vegetable mixture, stirring slightly to evenly incorporate. Sprinkle the top with the shredded cheese and place the dish in the Instant Pot. Lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 30 minutes, and allow to natural release for 10 minutes before manually releasing any residual steam inside.
• Carefully open the lid, remove the baking dish and garnish with chives before serving.
• Note: You can brown the top of the casserole by placing under the broiler until golden brown before serving.