In case you’re hungry this morning I wanted to leave you with a little something for breakfast. Something easy to make especially if you just cleaned out your fridge like I did. I was left with one leek, a small bunch of kale, a handful of roasted tomatoes and mushrooms and a few colored peppers. So I decided to make baked eggs in pepper cups, and so can you.
Grab some leftover veggies, whatever you have, you won’t need a lot, they can be sautéed, roasted or grilled it doesn’t matter, they’re all good. The main thing you will need is some good sized bell peppers, big enough to pour an egg into along with your veggies, any color pepper will do.
Cut your peppers in half, clean out the membranes so you have lots of room in there and scrape the seeds, then drizzle with olive oil, salt and pepper.
Place your cleaned out pepper halves into a baking dish drizzled with olive oil then add some cheese on the bottom of each, whatever melts good, I used fontina.
Now take your veggies and place them into the pepper cup, on top of the cheese, leaving room enough to plop an egg in the middle. TIP: crack your egg into a small bowl first, like a ramekin, then gently pour the cracked egg into the pepper cup, the egg white will run so wait a second and let it settle into everything. Bake at 375 degrees F. until peppers are tender and egg sets.
Garnish with extra veggies on top and all around your baking dish, this is great for breakfast or brunch!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
