Give sunny-side-up eggs a colorful (and flavorful) spin with this toast-less twist. Your fam will definitely not pass go on this traffic light treat, which is simple to make, gorgeous to look at, and delicious to eat. Bonus: Each pepper cup provides fiber, protein, and immune-boosting vitamin C. Dig in.

Want more egg recipes? Try my Turmeric Poached Egg, Eggcellent Mushrooms and Egg Clouds!

No ratings yet

Egg in Bell Pepper Cups

Give sunny-side-up eggs a colorful (and flavorful) spin with this toast-less twist. Your fam will definitely not pass go on this traffic light treat.
Servings: 1 serving
Prep Time: 2 minutes
Cook Time: 28 minutes
Total Time: 30 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 1 bell pepper, sliced in half lengthwise and seeds removed
  • 2 eggs

Instructions
 

  • Preheat oven to 350° F. Place bell pepper halves on baking sheet coated with oil spray and bake for about 15 minutes.
  • Carefully crack a large egg into each bell pepper half, then bake for another 15 minutes, or until the egg whites are set. Garnish with some optional red pepper flakes if you like some spice. Enjoy!

Notes

Nutrition analysis courtesy of Genesis® R&D
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 180Carbohydrates: 8gProtein: 14gTotal Fat: 10g— Unsaturated Fat: 7g— Saturated Fat: 3gCholesterol: 370mgSodium: 150mgFiber: 2gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!