Bell Pepper & Cheese Egg Cups

This recipe is a fantastic healthy breakfast hack. Requiring just three main ingredients—bell peppers, eggs, and shredded cheese—these portable baked eggs are simple to assemble and perfect for meal prep. They are also very healthy, pairing protein-rich eggs and cheese with antioxidant and nutrient dense bell peppers. Use a variety of pepper colors to maximize your nutrients.They are rich in vitamins A & C and antioxidants that support eye health, immunity, and skin health.

Makes: 4 servings
Time to cook: 30 minutes (10 minutes prep, 20 minutes cook time)

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)

Cooking Instructions

1. Preheat oven to 400°F. Coat a large, rimmed baking sheet with cooking spray.

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.

3. 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 1/4 teaspoon each salt and pepper, then top each with 1/2 tablespoon cheese.

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

Nutrition per serving
205 calories; 12 grams fat; 4 grams saturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 5 grams sugar; 15 grams protein; 316 milligrams sodium

Recipe by Carolyn Hodges, Eatingwell.com

‍