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3-Ingredient Bell Pepper & Cheese Egg Cups

Rating: Unrated

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.

Carolyn Hodges, M.S., RDN
EatingWell.com, March 2021

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Credit: Carolyn Hodges, M.S., RDN

Recipe Summary

active:
10 mins
total:
30 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

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

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  • 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.

To make ahead

Let cool, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave.

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; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 4313IU; potassium 397mg.
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