Egg Stuffed Peppers
(or the bottoms of 2 peppers)
full fat coconut milk
(light is okay too)
fresh spinach, chopped
Primal Palate Breakfast Blend
salt and pepper, to taste
Preheat oven to 400F.
Cut the bell pepper in half lengthwise, and remove stem and seeds. OR, cute the bottom half off 2 bell peppers, and remove remaining seeds.
In a small bowl, whisk together eggs, coconut milk, Primal Palate Breakfast Blend, salt, and pepper.
Place half of the chopped mushrooms and spinach in the bottom of each half of the pepper. Pour 1/2 egg mixture into each pepper, on top of veggies.
Place the peppers in a baking dish and cover with foil. Bake for 20 minutes, then remove foil and bake an additional 15 minutes, or until eggs are completely set.
Top with avocado if you’d like. Enjoy!