Baked Eggs in Bell Pepper Cups
Elevate your breakfast game with these adorable Baked Eggs in Bell Pepper Cups. This recipe takes bell peppers and transforms them into edible cups that cradle perfectly baked eggs. The vibrant colors of the peppers add a visual delight to your plate while the eggs provide a protein-packed start to your day. It's a fun and creative way to enjoy eggs, and the combination of flavors is simply divine.
Rise and shine, fabulous mamas! Let's start the day with a breakfast that's as colorful as our vibrant personalities. Say hello to my Baked Eggs in Bell Pepper Cups—a breakfast creation that turned my ordinary mornings into a delightful fiesta! As a mom-to-be managing gestational diabetes, I needed a breakfast that was not only delicious but also packed with wholesome goodness. Enter these bell pepper cups, cradling perfectly baked eggs like a cozy nest. The peppers bring a pop of color to the plate while the eggs add a protein-packed punch. So, grab your apron and get ready to create edible works of art that will make your taste buds sing with joy!
- 1 Bell pepper (any color)
- 2 large eggs
- Salt and Pepper to taste
- Fresh herbs for garnish (optional)
Preheat the oven to 375°F (190°C)
Slice the bell pepper horizontally to create two rings, each about 1 inch thick
Remove the seeds and white membrane from the pepper rings
Place the pepper rings on a baking sheet lined with parchment paper
Crack an egg into each pepper ring, being careful to keep the yolk intact
Season the eggs with salt and pepper
Bake in the preheated oven for about 15-20 minutes, or until the eggs are cooked to your desired doneness
Garnish with fresh herbs, if desired
Serve your Baked Eggs in Bell Pepper Cups and enjoy
Leftover Baked Eggs in Bell Pepper Cups can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the cups in a preheated oven or microwave until warmed through. Enjoy them as a quick and easy breakfast option.
