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4.8 from 12 votes

Baked Pepper Egg Cups

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

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 8 pepper cups
Calories: 106 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  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

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

% 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.