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–+ servings
baked eggs inside halves of bell peppers with melted cheese and herbs on top
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4.75 from 4 votes

Baked Pepper Egg Cups

Cheesy delicious baked egg and bell pepper cups for a low carb keto hearty breakfast!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: bell peppers, breakfast, eggs, keto, low carb
Servings: 8 pepper cups
Calories: 106kcal
Author: Courtney O'Dell

Ingredients

  • 4 medium bell peppers any color
  • ½ teaspoon salt divided
  • ¼ teaspoon ground pepper divided
  • 8 large eggs
  • ⅓ cup Mexican-blend shredded cheese

Instructions

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

Nutrition

Serving: 1g | Calories: 106kcal | Carbohydrates: 4g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 191mg | Sodium: 235mg | Fiber: 1g | Sugar: 2g