top of page

Bell Pepper Egg Cups

Makes 2 Servings

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


2 Red Bell Pepper

4 Eggs

Sea Salt & Black Pepper (to taste)


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!


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.

9 views0 comments

Recent Posts

See All
bottom of page