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