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.
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: https://www.eatingwell.com/recipe/7894349/3-ingredient-bell-pepper-and-cheese-egg-cups/