Sweet Pepper Egg Cups are as at home on your dinner table as they are on you breakfast table. I actually prefer them at breakfast with a black cup of coffee and a blueberry oatmeal muffin. Can you imagine anything more healthy, colorful, and comforting? What a luxurious way to start your day, and you probably won’t be hungry again until it’s time for supper.

In contrast Sweet Pepper Egg Cups make a fantastic simple supper, accompanied by nothing more that a leafy green salad with White Balsamic Vinaigrette. Not too filling; not too fancy.

one of many sweet pepper egg cups

Please note that we add the egg directly into the pepper cup, then top it with the ham and cheese, and bake just until the whites are set. This is a personal preference of course. I tend to bake them a bit longer when I’m serving them for supper so that the yolks become a bit set as well. It’s up to you!


Sweet Pepper Egg Cups

Ingredients

  • 4 medium sweet bell peppers (red, orange, or yellow)
  • 4 ounces pre-cooked ham steak
  • 4 ounces pepper jack cheese
  • ¼ t salt (divided)
  • ¼ t ground pepper (divided)
  • 8 large eggs
  • Chopped fresh cilantro for garnish

Instructions

  • Preheat oven and mise en place – Preheat oven to 400°F, convection bake setting. Cut 4 bell peppers in half through the stem end. Remove ribs and seeds. Dice the ham steak. Grate the cheese.
  • Parbake the peppers – Place the peppers on a lined baking pan cut-side up and sprinkle with ⅛ teaspoon each salt and pepper. Bake the peppers for 15 minutes.
  • Fill the cups – Remove the baking sheet from the oven and crack 1 egg into each pepper cup. Apportion the diced ham among the cups. Season with the remaining ¼ teaspoon each salt and pepper, then top each with 1 T cheese.
  • Bake – Bake until the egg whites are set, 15 to 20 minutes.
  • Garnish and serve – Sprinkle with cilantro, and serve right away.

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