Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell.com, March 2021


Credit: Carolyn Hodges, M.S., RDN

Recipe Summary

10 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

To make ahead

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

Nutrition Facts

2 bell pepper cups
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.