Best Baked Eggs in Pepper Cups, Video
This amazing recipe can be made for less than one dollar!
You can modify it for each phase. For example add green hatch chilis and egg whites for phase one or top with cashew cheese for phase 3. In any phase you can add onions and or spinach to the bottom of your cups before adding the eggs. So easy and so metabolism enhancing!!!
Haylie Pomroy previously shared her baked eggs in peppers recipe with Parade Magazine! This simple recipe is one that makes for a delicious low-carb breakfast or midday snack!
Makes 4 pepper cups | Prep time: 5 min | Baking time: 25 min
INGREDIENTS
4 small multicolored bell peppers
4 large eggs
kosher salt and freshly ground pepper
Chopped fresh herbs
DIRECTIONS
-
Preheat oven to 350°F.
-
Slice bottom 2 inches from each pepper (in one piece) to form shallow cups. Reserve tops for another use.
-
Put peppers on a baking sheet. Crack 1 egg into each pepper. Season with salt and pepper.
-
Bake until whites are firm and yolks are still a little runny, about 25 minutes. Sprinkle with chopped fresh herbs of your choice.
Kitchen Counter
Makes 4 pepper cups. Per pepper cup: 90 calories, 4g carbs, 7g protein, 5g fat, 185mg cholesterol, 220mg sodium, 1g fiber
This amazing recipe can be made for less than one dollar!
You can modify it for each phase. For example add green hatch chilis and egg whites for phase one or top with cashew cheese for phase 3. In any phase you can add onions and or spinach to the bottom of your cups before adding the eggs. So easy and so metabolism enhancing!!!
Haylie Pomroy previously shared her baked eggs in peppers recipe with Parade Magazine! This simple recipe is one that makes for a delicious low-carb breakfast or midday snack!
Makes 4 pepper cups | Prep time: 5 min | Baking time: 25 min
INGREDIENTS
4 small multicolored bell peppers
4 large eggs
kosher salt and freshly ground pepper
Chopped fresh herbs
DIRECTIONS
-
Preheat oven to 350°F.
-
Slice bottom 2 inches from each pepper (in one piece) to form shallow cups. Reserve tops for another use.
-
Put peppers on a baking sheet. Crack 1 egg into each pepper. Season with salt and pepper.
-
Bake until whites are firm and yolks are still a little runny, about 25 minutes. Sprinkle with chopped fresh herbs of your choice.
Kitchen Counter
Makes 4 pepper cups. Per pepper cup: 90 calories, 4g carbs, 7g protein, 5g fat, 185mg cholesterol, 220mg sodium, 1g fiber
