RecipeEgg in Bell Pepper Cups

Nutrition Facts
Amount per Serving
  • Calories: 180
  • Protein: 14 g
  • Total Fat: 10 g
    • Unsaturated Fat: 7 g
    • Saturated Fat: 3 g
  • Cholesterol: 370 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 2 g
  • Total Sugar: 5 g
    • Natural Sugar: 5 g
    • Added Sugar: 0 g
  • Sodium: 150 mg
Take Note

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.

  • Prep time
  • Total Time
This recipe makes 1 serving
  • 1 bell pepper, sliced in half lengthwise and seeds removed
  • 2 eggs

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!

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

Nutrition analysis courtesy of Genesis® R&D