Requiring just three main ingredients—bell peppers, eggs and shredded cheese—these portable baked eggs are simple to assemble and perfect for meal prep. Store them in the fridge for up to 4 days to reheat on demand.

3-Ingredient Bell Pepper & Cheese Egg Cups

medium bell peppers, any color

salt, divided

¼ teaspoon ground pepper, divided

eggs

Mexican-blend shredded cheese

Preheat oven to 400°F. Coat a baking pan with cooking spray.


Cut bell peppers in half through the stem end. Remove ribs and seeds. Place the peppers in the pan cut-side up and sprinkle with 1/8 teaspoon each salt and pepper.


Bake the peppers for 15 minutes. Remove the pan from the oven and crack 1 egg into each pepper cup. Season with the remaining 1/4 teaspoon each salt and pepper, then top each with 1/2 tablespoon cheese.


Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired.


I would love any recommendations on lining the cup with bacon or wrapping it. Time/temp/etc. 😊

This is delicious!  I don't always add cheese though, but I have this every morning for breakfast!  I usually toss a plant-based sausage patty or link on top (or on the side so the egg cooks well), and I bake for 20 minutes on 425.  Depending on what type of patty/link I use, I wait to add it in during the last 5 or 6 minutes, since they're pre-cooked.

3-ingredient bell pepper & cheese egg cups

Total: 30 minutes

Author : Carolyn Hodges, M.S., RDN

Ingredients

Instructions

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