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To create the perfect Mini Roasted Pepper Breakfast Boats, understanding the ingredients is crucial. Each component not only contributes to the flavor but also enhances the nutritional profile of the dish.

Mini Roasted Pepper Breakfast Boats

Start your mornings with a burst of color and nutrition with Mini Roasted Pepper Breakfast Boats. This delicious recipe features sweet mini bell peppers filled with eggs and cheese, packed with protein and essential vitamins. Perfect for busy days or brunch gatherings, these customizable breakfast boats are a fun way to enjoy healthy ingredients. Discover the easy steps, ingredient insights, and serving suggestions to elevate your breakfast experience. Enjoy a nutritious meal that's as beautiful as it is tasty!
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Ingredients
  

4 mini sweet bell peppers (choose a mix of red, yellow, and orange for color)

4 large eggs

1/2 cup shredded cheese (cheddar or your favorite blend)

1/4 cup diced ripe tomatoes

2 tablespoons freshly chopped chives

Salt and freshly cracked pepper to taste

1 tablespoon extra virgin olive oil

Optional: Crumbled feta cheese or cooked sausage for topping

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). To ensure easy cleanup, line a baking sheet with parchment paper.

    Prepare the Peppers: Slice each mini sweet bell pepper in half lengthwise. Carefully remove the seeds and membranes to create a boat shape. Place the pepper halves, cut-side up, on the lined baking sheet.

      Drizzle with Olive Oil: Use a brush or your fingertips to lightly coat the inside of each pepper with olive oil. Season them with a pinch of salt and freshly cracked pepper.

        Roast the Peppers: Transfer the baking sheet to the preheated oven and roast the peppers for about 10 minutes. They should begin to soften and become fragrant.

          Prepare the Egg Mixture: In a medium mixing bowl, crack open the eggs and whisk them until well combined. Stir in the diced tomatoes, chopped chives, a pinch of salt, and pepper. Then, fold in half of the shredded cheese for added creaminess.

            Fill the Boats: After roasting, take the peppers out of the oven. Carefully spoon the egg mixture into each pepper half, filling them generously to allow the eggs to rise slightly above the edge.

              Top with Cheese: Evenly sprinkle the remaining shredded cheese over the filled peppers. If you'd like some added flavor, top with crumbled feta cheese or bits of cooked sausage.

                Bake Again: Return the baking sheet to the oven and bake for an additional 15-18 minutes. Bake until the eggs are fully set and the cheese is melted, bubbly, and golden-brown.

                  Serve: Once baking is complete, remove the breakfast boats from the oven. Let them cool for a minute before garnishing with extra chopped chives. Serve warm, enjoying the delightful combination of flavors.

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings