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You Should Definitely Make These Bell Pepper Egg Cups For Breakfast

The perfect vessel for eggs!

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INGREDIENTS

3 assorted bell peppers

6 large eggs

Salt, to taste

Pepper, to taste

Fillings:

Spinach, chopped

Baby bella mushrooms, sliced

Parmesan

Tomato, diced

Basil, chopped

Salsa

Cheddar

PREPARATION

1. Preheat oven to 375˚F/190˚C.

2. Cut the peppers in half through the stem. Remove the seeds and membrane. Place onto a parchment-lined baking tray.

3. Bake for 20 minutes.

4. Crack an egg into each pepper half. Season with salt and pepper.

5. Add spinach and mushrooms to 2 of the pepper halves.

6. Add tomato, and basil to 2 of the pepper halves.

7. Add salsa and cheddar to the 2 remaining pepper halves.

8. Bake for an additional 15 minutes, or until the egg whites have set or until your eggs are cooked to your preference.

9. Enjoy!

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