Baked Pepper Egg Cups
User Reviews
4.8
12 reviews
Excellent
Baked Pepper Egg Cups
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Cheesy delicious baked egg and bell pepper cups for a low carb keto hearty breakfast!
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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 Information
Show Details
Serving
1g
Calories
106kcal
(5%)
Carbohydrates
4g
(1%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Cholesterol
191mg
(64%)
Sodium
235mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8pepper cups
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 106kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 191mg | 64% |
| Sodium | 235mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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