Recipe Library
3-Ingredient Bell Pepper & Cheese Egg Cups
Juicy bell peppers cradle eggs that bake until the whites turn creamy and the yolks stay softly set, finished with a golden layer of melted Mexican cheese that clings to each tender bite.
- Total
- 45 min
- Prep
- 10 min
- Cook
- 35 min
- Serves
- 4
Nutrition per Serving
- Calories
- 205
- Protein
- 15g
- Carbs
- 8g
- Fat
- 12g
- Fiber
- 2g
- Sugar
- 5g
- Sodium
- 316mg
Ingredients
- 4 medium bell peppers, any color
- 1/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper, divided
- 8 large eggs
- 1/4 cup Mexican-blend shredded cheese
- Chopped fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
- Cut 4 bell peppers in half through the stem end. Remove ribs and seeds. Place the peppers in the pan cut-side up and sprinkle with ⅛ teaspoon each salt and pepper.
- Bake the peppers for 15 minutes. Remove the baking sheet from the oven and crack 1 egg into each pepper cup. Season with the remaining ¼ teaspoon each salt and pepper, then top each with ½ tablespoon cheese.
- Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired.