3-Ingredient Bell Pepper & Cheese Egg Cups

A close-up view of three-ingredient bell pepper and cheese egg cups on a sheet pan

Dotdash Meredith

Requiring just three main ingredients—bell peppers, eggs and shredded cheese—these portable baked eggs are simple to assemble and may be made be prepared up to 4 days ahead, then reheated in the microwave until warmed through.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

4 medium bell peppers, any color
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
8 large eggs
¼ cup Mexican-blend shredded cheese
Chopped fresh cilantro for garnish (optional)

Directions

Preheat oven to 400°F. Coat a large rimmed baking sheet 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 ⅛ teaspoon each salt and pepper.
Bake the peppers for 15 minutes. Remove the baking sheet from the oven and crack 1 egg into each pepper cup. Season with the remaining ¼ teaspoon each salt and pepper, then top each with ½ tablespoon cheese.
Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired.

Nutritional Information

Per Serving: 205 Calories, Total Fat: 12 g, Saturated Fat: 4 g, Cholesterol: 379 mg, Carbohydrates: 8 g, Fiber: 2 g, Total Sugars: 5 g, Added Sugars: 0 g, Protein: 15 g, Sodium: 316 mg, Potassium: 397 mg, Vitamin A: 4313 IU

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