Soft Boil Stories

Tag: baked eggs in peppers

  • Egg-Stuffed Bell Peppers (The Cutest Low-Carb Breakfast You’ll Ever Eat)

    Egg-Stuffed Bell Peppers (The Cutest Low-Carb Breakfast You’ll Ever Eat)

    Muffin tins are boring. Bell peppers are not.

    Slice them into rings. Crack an egg inside. Bake. What comes out is a colorful, cheese-topped, protein-packed breakfast that looks like you tried way harder than you did. Plus, you can hold it like a tiny breakfast donut.

    Ingredients

    Serves 2–4.

    • 2 large bell peppers (any color)
    • 4 large eggs
    • ¼ cup shredded cheddar, feta, or Mexican blend cheese
    • Salt and black pepper to taste
    • ¼ teaspoon garlic powder or smoked paprika (optional)
    • Fresh parsley or chives, for garnish
    • Hot sauce or salsa, for serving

    Step-by-Step Instructions

    Step 1: Preheat and Slice

    1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
    2. Slice bell peppers into ½-inch thick rings. Remove seeds and membranes.
    3. You’ll get about 2–3 rings per pepper. Save the tops and bottoms for another use.

    Step 2: Arrange

    1. Place pepper rings on the baking sheet in a single layer.
    2. Lightly spray or brush inside of each ring with oil to prevent sticking.

    Step 3: Add the Eggs

    1. Crack one egg into each pepper ring. Try not to break the yolk.
    2. If egg white spills under the pepper, that’s fine—crispy edges are delicious.

    Step 4: Season and Bake

    1. Sprinkle with salt, pepper, and garlic powder or paprika.
    2. Top each with shredded cheese.
    3. Bake for 12–15 minutes until egg whites are set and yolks are to your liking.

    Step 5: Serve

    1. Let cool 2 minutes. Garnish with fresh herbs.
    2. Serve with hot sauce, salsa, or just eat them with your hands like the breakfast genius you are.

    Summary

    Prep Time: 5 minutes | Cook Time: 12–15 minutes | Total Time: 17–20 minutes

    Yield: 4 egg-stuffed rings | Difficulty: Easy

    Storage Notes

    Fridge: Store in an airtight container for up to 3 days. Reheat in air fryer at 350°F for 3 minutes or toaster oven.

    Microwave warning: It works, but the pepper gets soft. Acceptable for work lunches, not for brunch flexing.

    Meal prep: Slice pepper rings ahead and store in the fridge. Crack eggs fresh the morning of.

    Pro tip: Buy peppers with flat bottoms so the rings stand stable. Crooked peppers = spilled eggs.