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To create the perfect Cheesy Egg and Spinach Breakfast Boats, it's important to understand the key ingredients that contribute to both the flavor and nutritional profile of this dish. Each element plays a vital role, ensuring a balanced and satisfying breakfast.

Cheesy Egg and Spinach Breakfast Boats

Kickstart your day with these Cheesy Egg and Spinach Breakfast Boats! This wholesome recipe combines fresh bell peppers, protein-packed eggs, and vibrant spinach, creating a delicious, nutritious meal perfect for busy mornings. Easy to prepare, these colorful breakfast boats are not only visually appealing but also loaded with vitamins and minerals. Enjoy a healthy breakfast that the whole family will love, and start your day on the right note!
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Ingredients
  

4 large bell peppers (any color you prefer)

6 large eggs

1 cup fresh spinach, finely chopped

1 cup shredded cheddar cheese, divided

1/2 cup diced tomatoes (you can use fresh or canned)

1/4 cup finely diced onion

1/4 teaspoon garlic powder

1/4 teaspoon paprika

Salt and black pepper, to taste

Olive oil for sautéing

Fresh herbs (such as parsley or chives) for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C) to ensure it's hot when you're ready to bake.

    Prepare the Bell Peppers: Slice the tops off the bell peppers, removing the seeds and membranes inside. Lightly brush the exterior of each pepper with a small amount of olive oil for flavor and to help them roast. Arrange the peppers upright in a baking dish.

      Sauté the Vegetables: In a medium skillet, heat a splash of olive oil over medium heat. Add the diced onion and sauté for about 2-3 minutes until it becomes translucent. Then, stir in the chopped spinach and continue to cook for another 2 minutes until the spinach is wilted. Remove the skillet from heat and set aside.

        Mix the Egg Filling: In a large mixing bowl, whisk together the eggs, garlic powder, paprika, salt, and black pepper until well combined. Incorporate the sautéed spinach and onion mixture, followed by the diced tomatoes. Gently fold in half of the shredded cheddar cheese, mixing until evenly distributed.

          Fill the Bell Peppers: Carefully pour the egg and vegetable mixture into each prepared bell pepper, filling them about three-quarters full. This ensures there’s enough room for the mixture to rise as it bakes.

            Add Cheese on Top: Evenly sprinkle the remaining shredded cheddar cheese atop each filled pepper for a delightful cheesy crust.

              Bake: Transfer the baking dish to the preheated oven and bake for approximately 25-30 minutes. You're looking for the eggs to be set and the cheese to be golden brown and bubbling.

                Serve and Enjoy: Once they’re done baking, remove the dish from the oven and allow the peppers to cool for a few minutes. For an added touch, garnish with fresh herbs if desired, and serve warm.

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