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Eggs in Red Pepper Cups

Halved red peppers are given a quick roast in the oven, then filled with a garlicky egg sauté for a tender, tasty meal that's fantastic for breakfast or a quick lunch. Works well with freshly cracked eggs or with Eggs Made Simple.

Serves 4
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
226 calories per serving


> 2 large red bell peppers
> 1 cup diced reduced-sodium ham
> 1/2 tsp crushed garlic
> 1/2 cup sliced scallions
> 4 eggs
> 1/2 cup shredded cheddar cheese
> freshly ground black pepper, to taste


Preheat oven to 400F. Slice each red bell pepper in half lengthwise, remove top and seeds. Place the peppers, cut edges down, on a cookie sheet lightly coated with cooking spray. Roast for 10 minutes or just until tender, remove from oven and turn peppers cut side up.
Meanwhile, lightly coat a non-stick skillet with cooking spray and heat over medium heat. Add ham and garlic and saute until lightly browned. Add scallions and egg product and cook, stirring, until eggs are set.
Spoon egg mixture into red pepper cups. Sprinkle with cheese and black pepper. Return to oven and heat just until cheese is melted. Let cool 5 minutes before serving.

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