Baked Eggs in Bell Pepper Cups

Ingredients

• 2 whole large bell peppers, halved and seeded
• 8 whole large eggs
• 0.5 cup shredded sharp cheddar cheese
• 2 whole green onions, thinly sliced
• 1 cup baby spinach, chopped
• 1 tsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Instructions

1. Heat the oven to 375°F and lightly rub a baking dish with the olive oil. Set the four bell pepper halves cut-side up; they should sit flat, so trim a thin sliver off the bottom of any that wobble.
2. Scatter the chopped spinach and half the green onions evenly into the pepper cups, then crack 2 eggs into each half so the whites settle around the yolks without overflowing the rim.
3. Season the eggs with the salt and black pepper and bake for 20 to 25 minutes, until the whites are fully set and opaque but the yolks still jiggle slightly when you nudge the dish.
4. Sprinkle the cheddar over the hot eggs and return to the oven for 2 to 3 minutes, just until the cheese melts into a glossy layer.
5. Let the cups rest for 3 minutes so the peppers firm up enough to lift cleanly, then top with the remaining green onions and serve warm.

Nutrition (per serving)

Calories

245

Protein

18 g

Fat

17 g

Carbs

6 g