The base for most breakfast recipes is a starch or maybe a mixture of a starch and protein. A healthy serving of vegetables isn’t all that common. This is especially true for keto breakfast options. That is why we love this stuffed bell pepper recipe!

These Breakfast Stuffed Bell Peppers have a healthy balance of fats, protein, and vegetables while staying under 5 net carbs per serving. Better yet, it only takes a few pantry staples and it is customizable so if you are missing an ingredient you can likely supplement with something you do have on hand.

The recipe only takes a few simple steps and the ingredients are common, inexpensive items you can easily find at any grocery store if you happen to be missing something from the ingredients list. The recipe’s simplicity make it one of our favorite choices when we’re looking for a more hearty breakfast or morning potluck.

Recipe Ingredients

How to Make Breakfast Stuffed Bell Peppers

In addition to the ingredients listed above you will need a 9 x 13 baking dish, skillet, cutting board, and knife to make this delicious, well-rounded keto breakfast recipe!

Saute the onion

Preheat oven to 375 degrees and grease a 9 x 13 baking dish. Heat the oil over medium heat, then add the diced onion and saute until translucent, about 2-3 minutes. 

Cook the stuffing ingredients

Add the breakfast sausage, crumbling it as it cooks. When cooked through, add the mushrooms, spinach, salt, and pepper, stirring occasionally and cooking until the mushrooms are soft and the spinach is wilted. 

Bake the bell peppers

Place the bell peppers in the baking dish and fill each evenly with the sausage and vegetable mixture. Whisk together the eggs in a medium bowl, then slowly pour the egg mixture evenly into each bell pepper (it’s okay if you spill a little!). Cover and bake for 30 minutes.

Add the cheese

After 30 minutes, uncover and sprinkle the cheese over the bell peppers evenly. Return to the oven for 15 minutes, broiling for the last 2-3 if desired. 

Serve

These stuffed bell peppers are well-rounded and can served alone for a low carb breakfast, but there are also some excellent side dish options. These keto biscuits or breakfast bagels are two of our favorite choices.

Storage and Reheating Instructions

You can store these stuffed bell peppers for up to 3 days in the refrigerator. Allow to cool completely before placing in an airtight container to store in the refrigerator. You can reheat them in the oven or microwave in 30-second increments until heated to your desired level. If reheating in the oven, reheat at 350 degrees F for about 10-15 minutes or until heated to your desired level.

Tips and Tricks

• Save money with green bell peppers. We like to use a mixture of red, yellow, and green bell peppers, but you can save a noticeable amount by choosing only green bell peppers.
• Customize your stuffed bell peppers with the protein of your choice. Bacon, chicken, and andouille sausage are some good options just to name a few.
• Add some heat by choosing a spicy breakfast sausage or adding a dash of hot sauce.
• For consistent cooking, choose similarly sized bell peppers. Otherwise, some may be done prior to others.

Stuffed Bell Peppers FAQ

Other Keto Breakfast Recipes

• Keto Pancakes– These fluffy keto pancakes come out perfect every time! Enjoy three low-carb, gluten-free pancakes for less than 5 net carbs!
• Sausage Egg and Cheese Bites– The perfect on-the-go breakfast. They’re cheesy packed full of protein, and only have one net carb each!
• Ham and Cheese Chaffles– Requires just 5 ingredients and about 1 net carb each! This is an easy keto breakfast or snack recipe! 
• Low Carb Breakfast Casserole– This recipe is super filling and full of healthy ingredients! Tender mushrooms, peppers, onions, and kale pair perfectly with your favorite sausage, eggs, and cheese.
• Egg Bites– This Egg Bites Recipe is so much better than the coffee shop version! You only need a few ingredients to make these cheesy, bacon-filled egg bites that are perfect for weekly meal prep!

Yield: 6

Breakfast Stuffed Bell Peppers

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This Breakfast Stuffed Bell Pepper recipe is less than 5 net carbs per serving and packed full of protein and vegetables. Look no further for an easy, hearty breakfast recipe that is great for a weekday breakfast or your next family gathering!

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 7 minutes

Total Time 1 hour 17 minutes

Ingredients

• 3 large bell peppers, cut in half and seeds/pith removed
• 1 tbsp avocado oil
• ½ medium yellow onion, diced
• 1 lb breakfast sausage
• ½ cup sliced mushrooms
• 1 cup fresh spinach
• ½ tsp salt
• ¼ tsp black pepper
• 6 large eggs
• 1 ½ cup shredded mozzarella

Instructions

1. Preheat oven to 375 degrees and grease a 9x13 baking dish.
2. Heat the oil over medium heat, then add the diced onion and saute until translucent, about 2-3 minutes. 
3. Add the breakfast sausage, crumbling it as it cooks. When cooked through, add the mushrooms, spinach, salt, and pepper, stirring occasionally and cooking until the mushrooms are soft and the spinach is wilted. 
4. Place the bell peppers in the baking dish and fill each evenly with the sausage and vegetable mixture. 
5. Whisk together the eggs in a medium bowl, then slowly pour the egg mixture evenly into each bell pepper (it’s okay if you spill a little!). Cover and bake for 30 minutes.
6. After 30 minutes, uncover and sprinkle the cheese over the bell peppers evenly. Return to the oven for 15 minutes, broiling for the last 2-3 if desired.

Notes

• Store leftovers in the fridge for up to 3 days. 
• I used red bell peppers but any color will work! Just make sure you get fairly large ones, otherwise, you’ll have leftover filling! 
• I used turkey sausage, but any breakfast sausage will work! 

Nutrition Information:

Yield:

6

Serving Size:

1 stuffed bell pepper
Amount Per Serving: Calories: 272Total Fat: 13.4gCholesterol: 247.8mgSodium: 930.1mgCarbohydrates: 6.7gNet Carbohydrates: 4.5gFiber: 2.2gSugar: 3.1gProtein: 30.6g

The post Breakfast Stuffed Bell Peppers appeared first on The Best Keto Recipes.

A healthy, low carb breakfast can be a challenge when following a low carb or keto diet. Especially when cooking for a larger group! We love this recipe because it is a healthy breakfast option packed full of flavorful vegetables and protein. It provides 6 servings, so it is perfect for a larger family or small gathering.

This recipe is also great for the picky eaters in your house. When preparing for kids, you can make it even better by using a cookie cutter to cut the eggs into fun shapes. Your kids can get a healthy serving of protein and vegetables and have a fun time doing it! While this recipe is a perfect choice for serving a larger group, it also works well to cut into smaller servings and then add to a biscuit, bagel, chaffle, etc. It freezes and reheats well so you can even make this ahead of time and thaw servings out as needed.

Why You Will Love This Recipe

• Kid-Friendly. This is a perfect, kid-friendly breakfast recipe. Make it even more fun by using a cookie cutter to cut out fun shapes!
• Easy. This recipe only requires a couple simple steps and a few common pantry staples.
• Make ahead of time. This recipe freezes well and can easily be made ahead of time. With 6 servings, there should enough for a large family breakfast or small gathering.

How to Make Sheet Pan Eggs

In addition to the ingredients listed above you will need a mixing bowl, spatula, and baking sheet. Here is a step-by-step guide for making these delicious sheet pan eggs!

Add Filling

Preheat oven to 350 degrees and generously grease a half-sheet baking sheet (13×18) with cooking spray. Arrange the cooked sausage, bell pepper, tomato, spinach, and green onions evenly around the baking sheet. This is a great recipe to customize so feel free to change things up and add different veggies you love.

Mix Eggs

In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the vegetables. Then, using a spatula or spoon, evenly distribute the egg mixture. Top with the cheddar cheese. 

Bake

Bake for 18-22 minutes, until the eggs are set and cooked through in the middle. Then cut into squares, and you are ready to serve!

Storage and Reheating Instructions

• Reheating Instructions: You can easily reheat the eggs in the microwave. Reheat for about 30 second then in 15-second increments until heated to your desired level.
• Refrigerator Storage: Cut into individual servings then allow to cool completely. You can then store the eggs in the refrigerator for up to 3 days in an airtight container.
• Freezer Storage: First, cut the leftover eggs into individual servings and wrap with plastic wrap. Then you can place the leftovers in a freezer safe container and store in the freezer for up to 3 months.

Sheet Pan Eggs FAQ

Other Sheet Pan Recipes

• Keto Sheet Pan Chocolate Chip Cookies
• Sausage Veggie Sheet Pan Dinner
• Garlic Butter Salmon and Broccoli Sheet Pan Dinner
• Sausage Broccoli Cheddar Sheet Pan Dinner

Yield: 6

Sheet Pan Eggs

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These Sheet Pan Eggs are a healthy breakfast with less than 4 net carbs per serving. With these step-by-step instructions, you can easily prepare a delicious breakfast that provides enough to feed a crowd!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 lbs cooked sausage (pork or turkey)
• 1 red bell pepper, diced
• 1 Roma tomato, diced
• 1 cup chopped baby spinach
• ¼ cup chopped green onion
• 12 large eggs
• ¼ cup whole milk OR heavy cream if keto
• 1 tsp garlic powder
• ¾ tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350 degrees and generously grease a half-sheet baking sheet (13x18) with cooking spray. 
2. Arrange the cooked sausage, bell pepper, tomato, spinach and green onions evenly around the baking sheet. 
3. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the vegetables, using a spatula or spoon to evenly distribute the egg mixture. Top with the cheddar cheese. 
4. Bake for 18-22 minutes, until the eggs are set and cooked through in the middle. Cut into squares and serve!

Notes

• If you don’t have a half-sheet baking sheet, you can divide this recipe between 2 smaller baking sheets (but not standard baking sheets). This is the pan I used. 
• Generously greasing the pan is 100% necessary so the eggs don’t stick. I would also recommend using a nonstick baking sheet if possible. 
• Leftovers keep well in the fridge for up to 3 days. You can also cut the omelet with cookie cutters for fun shapes for the kids! 
• Feel free to sub in bacon or ham instead of sausage. 

Nutrition Information:

Yield:

6

Serving Size:

1/6 of pan
Amount Per Serving: Calories: 250Total Fat: 16.8gCholesterol: 397.8mgSodium: 723.3mgCarbohydrates: 4.3gNet Carbohydrates: 3.3gFiber: 1gSugar: 2.3gProtein: 19.4g

The post Sheet Pan Eggs appeared first on The Best Keto Recipes.

Pepperoni Cheese Wraps

These Pepperoni Cheese Wraps are going to become one of your favorite keto recipes! These wraps include seasoned pepperoni, smoky provolone or creamy mozzarella, fresh spinach, sliced pepperoncini peppers and a homemade pesto aoili! These keto wraps are the perfect lunch, easy no-cook dinner or meal prep recipe!

One of the best things about these wraps is the flavor combinations. I love pepperoni and pepperoncini peppers together, and the spinach, cheese and aoili really bring it all together. Pepperoni Cheese Wraps are protein packed, so they’ll give you the energy you need to get through your day. And while these easy wraps may be heavy on the flavor, they’re low in carbs! Enjoy a filling wrap for only 5.2 grams of net carbs!

Ingredients in Pepperoni Wraps

As always, here is a quick overview of the ingredients used in our Pepperoni Cheese Wraps. For the complete recipe, just scroll to the bottom of the page.

• Pepperoni- this recipe calls for large sliced pepperoni that you can find at your local deli. If you only have smaller pepperonis, they will work, but you’ll need several.
• Mozzarella or provolone cheese
• Spinach, pepperocini peppers
• Low carb tortilla or a Zucchini Tortilla– if you aren’t keto, any regular tortilla will work
• Mayonnaise and Pesto

How do I make these keto wraps?

This easy keto recipe comes together in only 2 steps!

1. Combine the mayonnaise and pesto to make the homemade aoili. Spread on your tortilla.
2. Add your spinach, cheese, pepperoni and pepperoncini peppers. Roll and serve!

Is this pepperoni sandwich good for keto meal prep?

These Pepperoni Cheese Wraps are perfect for meal prep! One of the best things about this recipe is that it’s a true grab-and-go meal. All you’ll need to do is prepare your wrap ahead of time and run out the door! There’s no warming required, so you can enjoy this wrap at any time! 

How to Store these Pepperoni Cheese Wraps

To store these keto sandwiches, I recommend wrapping them in wax paper. I prefer wax paper when I store my wraps because it keeps out moisture and keeps everything inside of the paper fresh.

Tips for the best low carb tortilla wrap

• Switch up your tortilla! You can use your favorite low carb tortilla, or try a cheese wrap, an egg wrap, a Zucchini Tortilla or a lettuce wrap!
• Try a different type of meat! Salami, prosciutto or pastrami would all work here. Or make a combination of your meats for a super flavorful wrap!
• If you have a food processor, I recommend making your own pesto. It’s so easy and is so incredibly delicious!

What should I serve with this keto wrap?

I love a keto side dish, that’s why I’ve got several! Some of my favorites are these Chili Cheese Collard Green Chips, Green Bean Fries, Carrot Fries, Ranch Zucchini Chips or Crispy Keto Fries! Stuffed Mushrooms, Swiss Chard or Zucchini Fritters would also be delicious with this pepperoni wrap!

Other Easy Wrap Recipes

• Turkey Lettuce Wraps 
• Cheeseburger Quesadillas
• Keto Italian Lettuce Wraps
• Keto Pinwheels

More easy keto lunch recipes

• Air Fryer Chicken
• Chicken Lettuce Wraps
• Keto Chicken Salad
• Air Fryer Green Beans and Smoked Sausage

Yield: 2 wraps

Pepperoni Cheese Wraps

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These Pepperoni Cheese Wraps are the perfect keto lunch! Deli pepperoni is paired with smoky provolone, fresh spinach and flavorful pesto aoili, all for about 5 net carbs!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 2 low carb tortillas
• 1 tablespoon mayonnaise
• 1 teaspoon pesto
• 4 slices mozzarella or provolone slices
• 1 cup spinach leaves, packed
• 4 ounces deli pepperoni slices
• 3 tablespoons pepperoncini peppers, sliced

Instructions

1. Combine the mayonnaise and pesto to make a creamy pesto aioli. Spread the aioli liberally on the tortilla. 
2. Top with spinach leaves, cheese, pepperoni and pepperoncini peppers. Roll tightly and slice. 

Nutrition Information:

Yield:

2

Serving Size:

1 (using Mission Carb Balance tortilla)
Amount Per Serving: Calories: 540Total Fat: 43gCholesterol: 84mgSodium: 1402mgCarbohydrates: 21gNet Carbohydrates: 5.2gFiber: 15.8gSugar: 0.4gProtein: 30g

The post Pepperoni Cheese Wraps appeared first on The Best Keto Recipes.

I have a big love for stuffed chicken, if you can’t tell from other recipes on the blog. It really gives a big ‘oomph’ to the common chicken breast around here!

At this point, I’m just thinking of other dishes I love and considering if it would work stuffed inside a chicken. Luckily for all of us, spinach and artichoke dip popped into my brain, and I immediately suspected it would result in an unbelievably juicy, tender dish!

The recipe is simple and delicious, two things I love most. Mix up the creamy filling, stuff it into a breast, rub the breasts with an amazing herby blend, and bake.

This one-pan, low-carb meal is the perfect choice for your keto dinner! It’s quick enough for a weeknight (done in under 30 minutes) and looks so beautiful that company will think you worked all day on the meal. Do everyone in the family a favor and make this Spinach Artichoke Stuffed Chicken tonight!

Ingredients for Spinach Artichoke Stuffed Chicken

As always, this is a quick overview of the ingredients you will need. To get the complete recipe and instructions just keep scrolling. 

• Chicken Breast: small to medium size breast work best for this recipe. 
• Canned Artichokes: if you can only find marinated artichokes rinse them off before chopping, just so the flavor is not overwhelming.
• Spinach: I use freshly chopped spinach for this recipe, but you can use frozen as long as you remove all moisture. 
• Parmesan, Mozzarella and Cream Cheese: this trio creates the perfect flavor combination. 
• Spices: Italian seasoning, garlic powder, onion powder, paprika, salt and pepper. 

How do you make Keto Stuffed Chicken?

1. Preheat the oven to 400 degrees F
2. In a small bowl combine the chopped artichokes, chopped spinach, parmesan, mozzarella and softened cream cheese, set aside.
3. Slice each chicken breast lengthwise so that the breast folds open (be sure not to slice all the way through) 
4. Spread the spinach artichoke mixture on one side of the chicken and fold the other side over, secure with a toothpick if needed. 
5. Lightly sprinkle the seasoning mixture on each side. 
6. Place in a greased baking dish. Bake 25-30 minutes until the chicken is cooked through.

How do you butterfly chicken breast?

Place a chicken breast on a cutting board and using a very sharp knife cut through the chicken breast horizontally about 3/4 of the way though. Fold open the top half of the chicken so that it opens like a butterfly.

Each side of the chicken breast should be equally thin so it cooks evenly. This is an excellent method to stuff chicken with any of your favorite fillings. 

Do I need to beat the chicken breast before cutting?

If you feel like your chicken breast is too thick or not evenly cut, so one side is significantly thicker than the other, you can pound it flat. Place the cut between plastic wrap and lightly pound until it is a more uniform size. 

How many carbs are in Stuffed Chicken?

Each stuffed chicken breast has about two net carbs per serving. This easy recipe fits perfectly into a low carb or keto friendly lifestyle. The complete nutritional information can be found just below the recipe. 

What should I serve with Keto Stuffed Chicken?

This is such a great dish that goes well with many flavors. One of my favorite low carb side dishes are these Crispy Zucchini Fries. They are an excellent sub for traditional fries. I love to dip mine in low carb ranch dressing. Some other great side dishes include:

• Asparagus Salad
• Easy Cucumber Salad
• Cilantro Lime Cauliflower Rice

Easy Stuffed Chicken Recipes

• Broccoli Cheddar Stuffed Chicken
• Green Chile Stuffed Chicken
• Asparagus Stuffed Chicken Recipe

Yield: 4

Spinach Artichoke Stuffed Chicken (low carb + keto)

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This low-carb Spinach Artichoke Stuffed Chicken is a keto 30-minute dinner dream! It's super juicy and mega flavorful--Even better, it all cooks in one pan and for easy cleanup!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

For the Chicken

• 4 small chicken breast
• 1 1/2 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

For the Spinach Artichoke Filling

• 3 ounces cream cheese, softened
• 1/2 cup tightly packed freshly chopped spinach
• 1/4 cup canned artichoke, finely chopped
• 1/4 cup parmesan
• 1/4 cup mozzarella

Instructions

1. Preheat the oven to 400 degrees F
2. In a small bowl combine the chopped artichokes, chopped spinach, parmesan, mozzarella and softened cream cheese, set aside.
3. Slice each chicken breast lengthwise so that the breast folds open (be sure not to slice all the way through) 
4. Spread the spinach artichoke mixture on one side of the chicken and fold the other side over, secure with a toothpick if needed. 
5. Lightly sprinkle the seasoning mixture on each side. 
6. Place in a greased baking dish. Bake 25-30 minutes until the chicken is cooked through.

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Nutrition Information:

Yield:

4

Serving Size:

1 stuffed chicken breast
Amount Per Serving: Calories: 221Total Fat: 10.6gCholesterol: 104mgSodium: 267mgCarbohydrates: 3.6gNet Carbohydrates: 2.4gFiber: 1.2gSugar: 1gProtein: 27.4g

The post Spinach Artichoke Stuffed Chicken (low carb + keto) appeared first on The Best Keto Recipes.