• Karri Anne Cameron

Bell Pepper Egg Cups


Makes 2 Servings

Macros: 174 cal, fat 10g, carbs 8g, protein 14g, fibre 3g


Ingredients:

2 Red Bell Pepper

4 Eggs

Sea Salt & Black Pepper (to taste)


Directions:

Preheat oven to 425ºF (218ºC).

Slice pepper in half and carve out the seeds.

Crack an egg into the cavity of each half and bake on a baking sheet for 10 to 15 minutes, depending on how you like your eggs. Remove from oven and season with sea salt and black pepper to taste. Enjoy!

Notes:

More Flavour- Roast the red pepper in the oven before cracking the egg into them. Sprinkle with Added Touch - cheese during the last 2 minutes.

More Protein - If it is a large bell pepper, fill remaining space with egg whites for added protein.


#redbellpepper

#stuffedpepper

#easy

#breakfast

#teamange


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