Quick & Easy 3-Ingredient Bell Pepper & Cheese Egg Cups Recipe by Ann Marie Patitucci
During the school year I really appreciate quick and easy recipes, as well as those that can be made ahead of time. This is one of those recipes! This delicious egg cup recipe has just three ingredients, is on the table in just 30 minutes and sneaks both protein and vegetables in for the kiddos.
In addition, you can make the egg cups ahead of time and reheat: Simply cook the egg cups, refrigerate in an airtight container (for up to four days) and then reheat in the microwave when you’re ready to serve (or eat on your own!). Add this recipe to your school and work night repertoire.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
- 4 medium bell peppers, any color (I prefer red bell peppers)
- 8 large eggs
- 1/4 cup Mexican blend shredded cheese
Optional Additional Toppings
- shredded cheese
- chopped fresh cilantro
- fresh chopped herbs
Here’s how to make it:
- Cut bell peppers in half through the end with the stem. Remove seeds and ribs. Place the peppers in a greased baking pan, cut side up. Season with salt and pepper, to taste. Bake the peppers in a preheated 400-degree F oven for 15 minutes.
- Remove the pan from the oven and crack one egg into each pepper cup. Season with salt and pepper, to taste, then top each with 1/2 tablespoon shredded cheese. Bake until the egg whites are set, 15 to 20 minutes.
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