6 Ingredient–Breakfast in a Bell Pepper

This easy recipe is great because you can make them at the beginning of the week and they will last all week long.  I try to implement ways to eat healthy all week long (well at least most of the week)–and this is an awesome way to start your mornings off to a healthy start! It is essential to plan ahead even though it can be time consuming at times. Luckily, this recipe only takes about 10 minutes to prepare {total} and that’s it. So really, do yourself a favor a make these nutrient packed peppers! All you have to do in the morning is pop them in the microwave for 30 seconds and take them to go. Easy-peasy!


Breakfast in a Bell Pepper

Breakfast in a Bell Pepper


3 bell peppers, halved and seeded

6 whole eggs

2 tbsp chopped green onion

2 cups fresh baby spinach, chopped

1 cup shredded cheese; divided

1 zucchini; chopped

1/2 tsp lemon pepper

1/2 tsp garlic powder


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine eggs, green onions, spinach, ½ cup cheese and zucchini with a whisk until combined.
  3. Lay the peppers in a lightly greased baking dish (whatever size works best for you--make sure they are a litle snug in the baking dish so they don't move too much and spill).
  4. Divide your egg mixture between your peppers and sprinkle with remaining cheese. Cover with tin foil and bake for 45-50 minutes, or until eggs are set.


Brie & Prosciutto Pizza

I love pizza and sometimes I forget how simple and easy it is to make at home! I think the Trader Joe’s pizza dough is the best because it’s pre-made and they always make my pizza’s turn out perfect….It also saves a ton of time. Prosciutto, pesto, and and Brie cheese pair perfectly together especially on a pizza…it’s the perfect bite!


Brie and Prosciutto Pizza


1 package of Trader Joe's whole wheat pizza crust

1/4 cup pesto sauce

1/4 cup brie cheese; cubed and skin removed

1/4 cup red onions; sliced and then cut in half

1/4 cup fresh spinach

1/4 tsp crushed red chili flakes

6 slices of prosciutto; torn into pieces


  1. Follow the steps on the packaging for the pizza dough. I lightly floured the counter surface and dough ball, and let the dough rest for 20 minutes. Pre-heat the oven to 450 degrees F. I floured a baking sheet and stretched the dough into a rectangular shape.
  2. With a spoon, spread the pesto sauce evenly onto the whole pizza. Top with brie cheese, onions, spinach, and crushed red chili flakes. Brush the edge of the crust with olive oil to get a golden brown crust.
  3. Bake for 12-15 minutes until golden brown. Once baked and fully cooked, let cool for 5-10 minutes. Top with prosciutto and slice into square pieces. Enjoy!

Heirloom Tomato Caprese with Prosciutto

This is one of our go-to favorites! You can enjoy it as a light dinner, snack, and even appetizer depending on what your in the mood for. You just can never go wrong with a refreshing tomato caprese salad and topping it off with light and slightly salty prosciutto..perfection.

1 large heirloom tomato; sliced into 1/2 inch slices (about 6 slices)
5-8 ounces of fresh mozzarella cheese; sliced into 1/2 inch slices
6 fresh basil leaves
1/2 cup fresh spinach
6 slices of prosciutto
1 Tbsp olive oil
1/2 Tbsp balsamic vinegar
Salt and pepper to taste

1. Top tomato slices with spinach, basil, mozzarella cheese, and a slice of prosciutto. Drizzle with olive oil and vinegar; then sprinkle with salt and pepper. Easy peasy!

Spinach and Swiss Cheese Breakfast Bowl

I love a good hearty breakfast to get me through the day. And you know what they say, breakfast is the most important meal of the day so why not make it delicious and healthy!? This breakfast bowl is filled and layered with wilted spinach, scrambled eggs, melted swiss cheese, and salsa. I also love sliced avocado in it too..You can add your favorite breakfast toppings to this! Stay tuned for more hearty breakfast bowls coming soon! 🙂

My scrambled eggs recipe
2 cups fresh spinach
1/2 tsp olive oil
1 slice of swiss cheese
1 Tbsp salsa
Avocado (optional)

1. Sauté spinach: In a sauté pan on medium heat add a drop of olive oil and then add the spinach. It’s ok to pile it up as it will wilt quickly. It may not all fit in at first. Using a tongs, gently toss and turn the spinach so all of the unwilted leaves make contact with the bottom of the pan. Continue to do so for a few minutes until spinach is cooked down slightly.

2. In a bowl, add spinach to bottom of bowl, then top with a generous scoop of scrambled eggs, swiss cheese, and salsa.


Spinach Summer Salad with Annie’s Lite Poppy seed dressing


I just love salads during the summer especially on hot days like we have over here in California. This salad is packed with all kinds of great nutrients from antioxidants, vitamin c, lean protein, omega 3, vitamin e, and a ton more! I love Annie’s salad dressing when I want to excite my salad a bit. I am able to pronounce all the ingredients..which is always a good sign meaning no chemicals…unlike all of our favorite fattening dressings. Annie’s dressings are always all natural too! 🙂  Annie’s lite poppy seed dressing is my favorite on this particular salad because everything just pairs so perfectly. YUM! #TeamAnnies

Strawberries; sliced
Almonds; sliced
Avocado; cubed
Chicken breast; shredded

Assemble all of the ingredients to your desire and then drizzle Annie’s lite poppy seed dressing. Enjoy!

#spon: I’m required to disclose a relationship between my blog and Annie’s Homegrown. This could include Annie’s providing me w/ content, product, access or other forms of payment.