Description
These egg stuffed breakfast peppers are made with roasted red bell peppers, eggs, and melted cheese for an easy, colorful breakfast or brunch. Bake the eggs until the yolks are runny, soft, or fully set.
Ingredients
Scale
- 2 large red bell peppers
- 4 large eggs
- ½ cup shredded cheese of choice
- 1 tablespoon olive oil
- ½ teaspoon sea salt, divided
- ½ teaspoon black pepper, divided
- Fresh chives, parsley, or basil, optional for garnish
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Slice each bell pepper in half from top to bottom. Remove the seeds and trim away the ribs. If needed, trim a very thin slice from the bottom of each pepper half so it sits flat, being careful not to cut a hole through the pepper.
- Place the pepper halves cut side up on the prepared baking sheet. Drizzle with olive oil and season lightly with salt and pepper.
- Bake the peppers for 10 to 15 minutes, or until they begin to soften.
- Remove the baking sheet from the oven. Sprinkle shredded cheese inside each pepper half.
- Crack each egg into a small bowl, then carefully pour one egg into each pepper half. Season with the remaining salt and pepper.
- Return the peppers to the oven and bake until the egg whites are set and the yolks are cooked to your preference, about 10 to 18 minutes. For runny yolks, start checking around 10 minutes. For fully cooked yolks, bake closer to 15 to 18 minutes.
- Garnish with fresh chives, parsley, or basil, if desired. Serve warm.
Notes
- Egg doneness will vary depending on the size of the eggs and peppers.
- If the pepper halves are small, some egg white may overflow. Cracking the egg into a small bowl first makes it easier to control how much goes into each pepper.
- Cheddar, mozzarella, Monterey Jack, Gruyere, or a Mexican-style cheese blend all work well.
- Prep Time: 5 min
- Cook Time: 25 to 30 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
