Farm Fresh Egg & Sausage Stuffed Bell Peppers
4 medium red or yellow bell peppers, halved and seeded
6 large eggs
½ cup of canned coconut milk (full fat)
1 tsp of sea salt
¼ tsp of black pepper
¼ cup of chopped scallions and more for garnish
1 cup of sausage, crumbled and cooked
Preheat Oven to 350
Using parchment paper line a baking sheet or dish and place halved and seeded peppers in it.
Whisk together eggs, salt, black pepper, scallions and sausage. Pour mixture into bell peppers and bake for 45 minutes. Garnish with fresh scallions.
I love to serve this with a lovely small arugula salad - it's the perfect brunch dish and low carb meal!