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3-Ingredient Bell Pepper & Cheese Egg Cups

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.

Active Time
10 mins
Total Time
30 mins
Yield
Serves 4

How to Make It

1. Step
Preheat oven to 400°F. Coat a baking pan with cooking spray.
2. Step
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.
3. Step
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.
4. Step
Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired.

Ingredients

  • 4 medium bell peppers, any color
  • ¼ teaspoon salt, divided
  • ¼ teaspoon ground pepper, divided
  • 8 large eggs
  • ¼ cup Mexican-blend shredded cheese

Tags

Gluten-FreeHigh-ProteinLow CarbohydrateNut-FreeSoy-FreeVegetarian

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