Bell Pepper Breakfast Boats Low Carb Recipe

Low Carb Recipe Bell Pepper Boat

This was a fun low carb recipe I changed up over the weekend. Everyone is baking with eggs in muffin tins these days. Gets them perfectly round and cooked to your liking. Needless to say I have been experimenting too!

This is a QUICK, EASY low carb recipe to make for breakfast. Great for meal prep or on the go cooking. It is actually quite low in fat for those who are working on low carb- low fat options.

Net carbs per boat: 2g

1 bell regular pepper (color of your choice)
Handful of shredded cheddar cheese
4 eggs
1 tsp olive oil
Salt and pepper
Chili Powder (optional)

Preheat your oven to 350 degrees. Cut the bell pepper into fourths. The goal is to make a “boat” to hold the egg. Cutting into thirds isn’t a bad idea either. Discard the stem and de- vein the center. (take out the seeds so your left with just a shell). Spread the olive oil in a medium pan and heat up. Once warm put your bell peppers in 5 minutes on each side. This will get them nice and soft and give them a head start on cooking.

Next, put the peppers in a casserole dish, and add a sprinkle of cheese to each pepper slice. Put the pepper pieces close together! Next crack an egg into each pepper cup. If it runs over the side like mine did…its no worry! It will still cook and you can peel it up later. Sprinkle with desired salt, pepper and chili powder. Place in the oven and bake 15 minutes.

Voila! Yummy!
If you are looking for a more low carb, high fat breakfast, Check out my other article here: Sunnyside Bacon Cups


What is your Go-To low carb breakfast? Comment below!

Healthy Lasagna Recipe

Lasagna is an all-time American favorite, but with greasy meat and 3 different kinds of cheese, the calorie count on this tasty dish can add up quick. Here is a fun, yet healthy lasagna recipe with a few simple substitutions to make it just as tasty, but a lot better for you!

Serves 8 people
Makes great leftovers!


  • 4oz of Lasagna Noodles (Whole wheat if you can find it)
  • 1.5 lbs. of ground turkey or extra lean ground beef
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 1/3 cup of each zucchini, eggplant, & mushrooms
  • 1 teaspoon oregano leaves
  • Dash of pepper
  • 1 jar (320z) of your favorite spaghetti sauce ( I use Prego)
  • 1 cup of sliced black olives
  • 1 (16oz) container of  FAT FREE ricotta cheese (I use Precious)
  • 1 egg, beaten
  • ½ lb. of Mozzarella cheese
  • 1 cup grated parmesan cheese


Boil your lasagna noodles and cook the ground turkey in a large 12″ pan. Add the onion and garlic to the turkey & let simmer. Cook veggies on medium heat in light olive oil for about 6-7 minutes. Drain noodles when they are completely cooked. Add Seasonings, spaghetti,  black olives, and other veggies to the meat and cover. Simmer for 15minutes, letting the flavors mix.  In a small bowl, combine the ricotta cheese with egg, and beat together. Preheat oven to 375oF.  On the bottom of a 13X 9 baking pan, layer with meat/sauce mixture. Then add 1/3 the lasagna, 1/3 the Ricotta/egg, 1/3 mozzarella, and 1/3 the parmesan. Repeat layering until ingredients are all used. Cover the baking dish and bake for 20 minutes. Uncover the dish and bake an additional 20 minutes.  Let the dish cool before serving this scrumptious meal!

Happy Eating!

~Healthy Girl

What do you think of this lasagna recipe? Comment below.