Bell Pepper and Cheese Egg Cups

This recipe provides a great way to get some veggies for breakfast! Pair with a whole grain English muffin for a well-balanced meal! Yum!

4 medium bell peppers, any color
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
8 large eggs
¼ cup 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.

Nutrition Facts
Serving Size: 2 bell pepper cups
Per Serving: 205 calories; fat 12g; cholesterol 379mg; sodium 316mg; carbohydrates 8g; dietary fiber 2g; protein 15g; sugars 5g; saturated fat 4g

Printable recipe available at:


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