Sweet Pepper Egg Cups
Sweet Pepper Egg Cups are perfect for breakfast, especially when you’re doing intermittent fasting. After all, that’s what breakfast means – you’re breaking your overnight fast. I had never done intermittent fasting before now, but I quickly realized that my first meal on an empty stomach sets the tone for the rest of the day. If I have sugar or carbs, it’s too much. I feel a bit off the rest of the day. If I have protein and vegetables, I’m satisfied and not preoccupied by what I’ll be eating throughout my window of opportunity. I have to save fruit, or sourdough with almond butter, or yogurt with honey for later in the day if I need a snack.
Even though Ron loves fried eggs in the morning, he was happy with these Sweet Pepper Egg Cups. He even asked for seconds. Unfortunately this recipe only makes two egg cups, so you’ll need to adjust the quantities if you’re feeding more than two people (or if one of you is very hungry).
Sweet Pepper Egg Cups
Ingredients
- 1 sweet bell pepper (red, orange, or yellow)
- salt and pepper
- 2 large eggs
- 1 ounce pepper jack cheese
- 1½ ounces pre-cooked ham
- fresh parsley, chives, and/or cilantro (for garnish)
Instructions
- Preheat oven and prepare baking pan – Preheat the oven to 400℉. Lightly oil your baking pan.
- Prep the veg and the ham – Cut the pepper in half through the stem, from top to bottom, and remove the ribs and seeds. Grate the cheese and set aside. Cut the ham into 1/4 inch cubes. Finely chop the herbs and set aside.
- Parbake the pepper halves – Sprinkle each pepper half with salt and pepper. Parbake for 15 minutes. Pour out any liquid that has accumulated inside the pepper halves.
- Assemble and bake – Crack one egg into each pepper half. Toss the ham and cheese together, then top the egg with this mixture, filling each cup near to the top. Bake for 15 minutes, or until the egg whites have set.
- Finish – Finish under the broiler to char the edges of the pepper and brown the cheese. Sprinkle with chopped herbs, and serve.
Sweet Pepper Egg Cups would be great for a light lunch or simple supper as well. Serve on a bed of quinoa and add a crunchy green salad with a bright vinaigrette, and you’ll be good to go for hours. I love dessert, but I typically am too full to consider indulging in a sweet treat after a meal. However, these egg cups really are quite light. Hmmm. A crunchy green salad to start, followed by egg cups and quinoa, then followed by chocolate cake. I say yes!
This sounds delicious. I’m thinking on a vegetarian version. Maybe I’ll just leave out the ham or replace it with mushroom, broccoli or even a jalapeño….
Mushrooms or broccoli – much healthier choices. I’ll try that!