Description
Colorful and nutritious egg boats baked inside bell peppers. A fun and easy meal for kids.
Ingredients
Scale
- 2 bell peppers (any color)
- 4 large eggs
- 1/4 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 tablespoons chopped cooked ham or bacon (optional)
- Salt and pepper to taste
- Optional fillings: chopped spinach, diced tomatoes, green onions
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the bell peppers and cut them in half lengthwise. Remove the seeds and membranes.
- Place the bell pepper halves in a small baking dish or on a baking sheet lined with parchment paper.
- Crack one egg into each bell pepper half.
- Season with salt and pepper.
- Sprinkle cheese and any optional fillings over the eggs.
- Bake for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny (or cooked through, depending on your preference).
- Let them cool slightly before serving.
Notes
- You can use any color bell peppers.
- Adjust the cooking time based on how you like your egg yolks cooked.
- This is a great way to use up small amounts of leftover cooked meat or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bell pepper half with egg
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg