Requiring just three main ingredients—bell peppers, eggs and shredded cheese—these portable baked eggs are simple to assemble and perfect for meal prep.
Ingredients
- 4 medium bell peppers, any color
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- 8 large eggs
- ¼ cup shredded mexican-style cheese blend
- chopped fresh cilantro for garnish (optional)
Directions
- Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
- Cut 4 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.