Baked Pepper Egg Cups

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Baked Pepper Egg Cups are a tasty and nutritious breakfast dish that is perfect for on-the-go mornings or a weekend brunch.

baked bell peppers with an egg in them and parsley on them
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Breakfast Egg Peppers

Red pepper egg cups are a delicious and healthy breakfast dish that is easy to make – they are cheesy, rich, and loaded with keto vegetarian flavor everyone loves.

Pepper egg cups are made by whisking eggs and filling muffin cups with diced red peppers, cheese, and other ingredients of your choice. The cups are then baked in the oven until the eggs are set – giving you a portable, hearty breakfast that you can customize and add more toppings to your liking!

Red pepper egg cups are a great way to start the day and are high in protein, vitamins, and minerals, without many carbs. They are a perfect way to start your day – especially with a Keto Dalgona Coffee !

One of the great things about baked pepper egg cups is that they can be prepared ahead of time and stored in the refrigerator for a quick and easy breakfast on busy mornings. They are also a great option for meal prepping, as they can be made in bulk and reheated throughout the week.

baked eggs inside half of a bell pepper with melted cheese and herbs on top on a black plate

How to Make Baked Pepper Egg Cups

To make this recipe, you will need:

  • Eggs: The eggs provide a rich and savory flavor to the dish, as well as a good dose of protein.
  • Bell peppers: Bell peppers add a sweet and crunchy texture, as well as a bright and colorful appearance to the dish. They also add a slight bitterness that complements the rich flavor of the eggs.
  • Cheese: Cheese adds a rich, creamy, and savory flavor to the dish that pairs well with the eggs and vegetables. It also adds a melted and gooey texture that makes the dish more satisfying.
  • Herbs, salt and pepper: Salt and pepper and basic seasonings enhance the overall flavor of the dish by adding depth and balance to the flavors of the other ingredients.

Once your ingredients have been gathered, we will use the following process:

  • Prep. Preheat oven to 400°F. Coat a baking pan with cooking spray to ensure the peppers do not stick to the pan. 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.
  • Bake. 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 about 1 tablespoon cheese.
  • Serve. Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired. Enjoy!
baked eggs inside half of a bell pepper with melted cheese and herbs on top on a baking sheet with parchment paper

Tips and Tricks to Perfect Baked Pepper Cups

Use parchment. While Peppers don’t stick much to a baking sheet, if they do stick and tear at all, your egg and cheese will run out.

Cook to temperature. If you like your eggs runny, you can pre-bake the pepper and mix ingredients after it has softened to reduce the baking time for the egg.

Add more ingredients. Crumbled bacon, cooked crumbled chorizo, diced ham, chicken sausage crumbles, chopped spinach, diced mushrooms are all delicious in baked pepper egg cups!

Make ahead. For busy mornings, you can pre-bake these egg cups and store in the refrigerator, then bake to reheat and enjoy on the go!

FAQs

How do I store baked egg cups?

Baked egg cups can be premade and stored in the refrigerator for up to four days in an airtight container or wrapped in tinfoil.

How do I bake eggs over easy?

If you would like to bake eggs to over easy, reduce cooktime to 10-12 minutes, until whites are fully cooked. For soft peppers with over easy eggs, you can prebake peppers 5-10 minutes before adding eggs so they are browned and softened without overcooking eggs.

How long does it take to bake eggs?

The time it takes to bake eggs to different degrees of doneness will depend on the oven temperature and the size of the eggs. However, here are some general guidelines for baking eggs in a 375°F (190°C) oven:
Soft-cooked: 8-10 minutes
Medium-cooked: 12-15 minutes
Hard-cooked: 20-25 minutes
Keep in mind that these are rough estimates, and the exact cooking time may vary depending on the size of the eggs and the desired degree of doneness. For example, smaller eggs will cook more quickly than larger eggs.

baked eggs inside half of a yellow bell pepper with melted cheese and herbs on top on a black plate

What to Serve With Baked Pepper Egg Cups

Baked egg cups are a delicious, hearty part of any breakfast or brunch – we love serving them with Easy British Sausage Rolls, Keto Air Fried Scotch Eggs, Sheet Pan Pancakes, Israeli Cardamom Coffee, and Dragon Fruit Salad!

For more of our favorite breakfast recipes, find some of our recent favorites below:

baked eggs inside halves of bell peppers with melted cheese and herbs on top

Baked Pepper Egg Cups Recipe

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baked eggs inside half of a bell pepper with melted cheese and herbs on top

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baked eggs inside halves of bell peppers with melted cheese and herbs on top

Baked Pepper Egg Cups

Yield: 8 pepper cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Cheesy delicious baked egg and bell pepper cups for a low carb keto hearty breakfast!

Ingredients

  • 4 medium bell peppers, any color
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground pepper, divided
  • 8 large eggs
  • 1/3 cup Mexican-blend shredded cheese

Instructions

  1. Preheat oven to 400°F. Coat a baking pan with cooking spray to ensure the peppers do not stick to the pan. 
  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 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 about 1 tablespoon cheese.
  4. Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired. Enjoy!
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 106Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 191mgSodium 235mgCarbohydrates 4gFiber 1gSugar 2gProtein 8g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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6 Comments

  1. Your ingredients list says 8 eggs and 4 peppers but you say to crack only one egg into each pepper. Please clarify.

    1. So the peppers are cut in half which allows 8 pepper cavities to add the eggs to, does that make sense.