Bell Pepper Eggs
Want to change things up a little for breakfast? Make these yummy Bell Pepper Eggs in under 15 minutes. Not only delicious but oh so pretty and fun to make! Everyone will love these!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Breakfast
Cuisine: American
Servings: 2
Calories: 144kcal
- 4 eggs
- 1-2 bell peppers depending on how big or small they are
- milk *only if making scrambled eggs
- shredded cheddar *optional
- salt and pepper to taste
- oil or butter for cooking eggs
Rinse the bell pepper to clean off any dirt or debris.
On a cutting board, cut pepper into four ½ to 1 inch rings. Remove seeds and stem.
Add about 1 tablespoon of oil to a skillet and spread oil around pan. *Could also use 2 tablespoons of butter or non stick spray. Over medium high heat, add the pepper rings and cook on each side for 2 minutes or until cooked but still crispy.*Note: You do not want the pepper rings to over cook so keep an eye on them.
Eggs Over Easy or Medium:
Lower heat to medium.Add one egg to each pepper ring slowly and carefully.NOTE: DO NOT POUR EGG QUICKLY INTO BELL PEPPER OR EGG WHITE WILL SEEP OUT FROM UNDERNEATH OF PEPPER, SO GO SLOW, THIS WILL CAUSE THE EGG TO IMMEDIATELY START COOKING SO THE EGG WILL NOT FLOW OUT FROM UNDERNEATH OF PEPPER. Top with salt and pepper to taste.Cover with a lid to cook eggs. For soft yolk, cook for 1-2 minutes.For harder yolk, cook for 3-5 minutes.
Serving: 2g | Calories: 144kcal | Carbohydrates: 4g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 127mg | Potassium: 247mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2338IU | Vitamin C: 76mg | Calcium: 49mg | Iron: 2mg