3-Ingredient Bell Pepper & Cheese Egg Cups

Requiring just three main ingredients: bell peppers, eggs and shredded cheese, these portable baked eggs are simple to assemble and perfect for meal prep.

Store them in the fridge for up to 4 days to reheat on demand.

Ingredients

4 medium bell peppers, any colour

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

8 large eggs

¼ cup Mexican-blend shredded cheese

Directions

Step 1

Preheat oven to 400°F. Coat a baking pan with cooking spray.

Step 2

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 1/8 teaspoon each salt and pepper.

Step 3

Bake the peppers for 15 minutes. Remove the pan from the oven and crack 1 egg into each pepper cup. Season with the remaining 1/4 teaspoon each salt and pepper, then top each with 1/2 tablespoon of cheese.

Step 4

Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired.

To make ahead

Let cool, then refrigerate in an airtight container for up to 4 days. Reheat in the microwave.

Nutrition Facts

Serving Size: 2 bell pepper cups

Per Serving: 205 calories; fat 12g; cholesterol 379mg; sodium 316mg; carbohydrates 8g; dietary fibre 2g; protein 15g; sugars 5g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 4313IU; potassium 397mg.