Baked Bell Pepper Egg Cups with Mexican Cheese
Colorful bell pepper halves transform into edible cups filled with perfectly baked eggs and melted Mexican cheese. This protein-packed breakfast or brunch dish combines the sweetness of roasted peppers with creamy eggs for a naturally gluten-free meal that's as visually appealing as it is satisfying. The peppers soften beautifully while providing structure, making each serving a complete handheld breakfast that works equally well for meal prep or weekend entertaining.
Ingredients
Instructions
- 1
Preheat oven and coat baking pan with cooking spray
- 2
Cut bell peppers in half through stem end and remove ribs and seeds
- 3
Place pepper halves cut-side up in pan and season with salt and pepper
- 4
Bake peppers until slightly softened
- 5
Remove pan and crack one egg into each pepper cup
- 6
Season eggs with remaining salt and pepper and top with cheese
- 7
Bake until egg whites are set
- 8
Garnish with cilantro if desired
Tips
Choose peppers that sit flat when cut to prevent eggs from spilling during baking.
Pre-baking the peppers ensures they're tender while keeping the eggs from overcooking.
For runnier yolks, check eggs at 15 minutes and remove when whites are just set.
Good to Know
Refrigerate up to 3 days in covered container
Prep peppers day before, add eggs just before baking
Serve immediately while eggs are warm and cheese is melted
Common Mistakes
Choose flat-bottomed peppers to prevent eggs from spilling out
Don't skip pre-baking peppers or they'll be too firm
Watch timing carefully to avoid overcooked, rubbery eggs
Substitutions
same melting properties
FAQ
Can I make these ahead of time?
You can prep the peppers up to a day ahead, but add eggs just before baking for best results. Baked cups reheat well in the microwave for 30-45 seconds.
What if my peppers won't sit flat?
Trim a small slice from the bottom of wobbly peppers to create a stable base, being careful not to cut through to create a hole.
How long will leftovers keep?
Store covered in the refrigerator up to 3 days. Reheat gently in microwave or low oven to avoid overcooking the eggs further.