Breakfast Stuffed Poblano Peppers

This is a healthy and tasty way to liven up your morning scrambled eggs. The measurements and ingredients can be altered to fit your own tastes. I always just use what I have on hand. Serve with your favorite salsa!

Step: 1

Preheat the oven or toaster oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

Step: 2

Lightly coat both sides of poblano pepper with olive oil; place pepper, opened like a butterfly with cut side up, onto the prepared baking sheet.

Step: 3

Bake in the preheated oven until pepper is tender and skin starts to brown, 20 to 30 minutes.

Step: 4

Whisk eggs and milk together in a bowl; fold in tomato, mushroom, green onion, cilantro, salt, and black pepper.

Step: 5

Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set, about 5 minutes. Spoon egg mixture into poblano pepper and top with Cheddar-Monterey Jack cheese.

Step: 6

Bake in the oven until cheese is melted, 3 to 5 minutes.

Per Serving: 359 calories; protein 21g; carbohydrates 9.5g; fat 27.2g; cholesterol 407.8mg; sodium 353.4mg.

Eat good breakfast to start the day has become a good habit. It’s a best way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and gives me energy to take on the morning. The sweetness is often vilified as the root of all disease, but fruit is also loaded with fibre, which is great for your stomach system and make keep you feeling full all day , and not want likely grab a side food out of the vending machine before break .

Making fruit a morning habit is easy . Simply put the fruit in your fridge next to the sweet drink or on the table next to your grain bowl , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.