Italian Pepper + Egg Breakfast Bake

by Lisa Marie Rosati on July 7, 2013

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So, I had some beautiful orange, red and yellow bell peppers in my fridge and I was racking my brain trying to figure out something exciting to do with them. I usually make my Italian Sausage and Peppers, but it’s summer… and really hot, so I prefer to eat lighter. What to do …

I decided to roll up my sleeves and create a light, low carb dish of one of my favorite foods … an Italian Peppers & Egg Sub. I used the basic recipe for Zucchini Pie recipe and simply exchanged the vegetables and spices.

This is great for breakfast (cook once, eat all week) or for a light dinner paired with a green salad!

Ingredients:

3 cups bell peppers, sliced (about 2 large or 3 medium)
1 Spanish onion, sliced
8 eggs, beaten
1 cup Carbquick baking mix
1/2 cup extra virgin olive oil
1/2 cup grated Locatelli Romano cheese
pepper to taste

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish, I used ghee but butter works great too.
  2. In a medium mixing bowl, combine peppers, onion, eggs, Carbquick baking mix, oil, Locatelli cheese and pepper; mix well. Spread into the prepared baking dish.
  3. Bake for 30 minutes, or until lightly brown. My oven took almost 1 hour to completely cook and lightly brown the pie. Be sure to check your oven every 5 minutes or so once you hit the 30 minute mark to prevent over doneness or burning. You want the finished product to have browned and crispy edges.
  4. Slice into squares or rectangles and enjoy room temperature or warm.
  5. Enjoy!

Order the Carbquick for this recipe here:

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