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Breakfast Bell Peppers with Baked Eggs

Breakfast Bell Peppers with Baked Eggs – Forkwise recipe card (illustration, no photo yet)
BreakfastAmerican⏱ 35 minServes 4EasyForkwise original⭐ Star recipe · PlusGluten-freeDiabetic-friendlyVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

  • 2 large bell peppers, halved and seeded
  • 4 eggs
  • ¼ cup grated cheddar
  • 2 tbsp chopped spring onion

…and 1 more ingredient.

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Ingredients

  • 2 large bell peppers, halved and seeded
  • 4 eggs
  • ¼ cup grated cheddar
  • 2 tbsp chopped spring onion
  • Salt and pepper

Method

  1. Heat the oven to 190°C (375°F). Bake the pepper halves for 10 minutes to soften.
  2. Crack an egg into each one, season and top with cheese and spring onion.
  3. Bake 15 to 18 minutes more, until set.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.