Capsicum Egg Cups
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Let’s face it, mornings can be a little hectic sometimes. While getting ourselves ready for the day, we must have a quick and easy solution for a healthy and filling breakfast. And what better way to achieve this than with the marvellous capsicum egg cups!
Requiring just three main ingredients — capsicums, eggs, and shredded cheese — these portable baked eggs are not only easy to assemble, but they are perfect for meal prep. You can store them in the fridge for up to four days and reheat them as needed, making them an ideal on-the-go breakfast option.
Without further ado, let's dive into the recipe for these delightful little morsels.
Ingredients:
4 medium capsicums, any colour
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
8 large eggs
¼ cup Mexican-blend shredded cheese (or your favourite cheese mix)
Chopped fresh coriander for garnish (optional, but highly recommended for that extra burst of flavour)
Directions:
1. Preheat your oven to 200°C. Lightly coat a baking pan with cooking spray.
2. Now comes the fun part — preparing the capsicums. Cut them half through the stem end, then remove the ribs and seeds. This will give you the perfect little cups for your eggs. Place the halves in the prepared pan, cut side up, and sprinkle with 1/8 teaspoon each of salt and pepper.
3. Add the capsicums into the oven and bake them for about 15 minutes. This softens the cups, setting the stage for the scrumptious filling to come.
4. Remove the pan from the oven, but keep the oven on, as you'll need it in a moment. Carefully crack one egg into each cup. Alternatively, you could also scramble the eggs before pouring them in! Season with the remaining 1/8 teaspoon of salt and pepper, then top each egg-filled pepper with 1/2 tablespoon of cheese. We recommend a Mexican blend but feel free to use your preferred shredded cheese for a personalised touch.
5. It's time to bake these beauties to perfection! Put the pan back into the oven and bake for another 15 to 20 minutes until the egg whites are set.
6. Once baked to your liking, remove the pan from the oven, and let your delightful egg cups cool for a few minutes. Finally, sprinkle with chopped coriander, if desired, for that extra flavour to flourish.
There you have it — an irresistible and nutritious breakfast option that's easy to make but packed with protein, vitamins, and minerals to keep you energised throughout the day.
As always, happy cooking!
Here’s a video of a similar recipe with added rice, corn, and peas for added inspiration:
Source: YouTube/Every Way To Cook
And if you’re in the mood for other easy egg-based recipes, here are a few you can try:
Requiring just three main ingredients — capsicums, eggs, and shredded cheese — these portable baked eggs are not only easy to assemble, but they are perfect for meal prep. You can store them in the fridge for up to four days and reheat them as needed, making them an ideal on-the-go breakfast option.
Without further ado, let's dive into the recipe for these delightful little morsels.
Ingredients:
4 medium capsicums, any colour
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
8 large eggs
¼ cup Mexican-blend shredded cheese (or your favourite cheese mix)
Chopped fresh coriander for garnish (optional, but highly recommended for that extra burst of flavour)
Image Credit: EatingWell
Directions:
1. Preheat your oven to 200°C. Lightly coat a baking pan with cooking spray.
2. Now comes the fun part — preparing the capsicums. Cut them half through the stem end, then remove the ribs and seeds. This will give you the perfect little cups for your eggs. Place the halves in the prepared pan, cut side up, and sprinkle with 1/8 teaspoon each of salt and pepper.
3. Add the capsicums into the oven and bake them for about 15 minutes. This softens the cups, setting the stage for the scrumptious filling to come.
4. Remove the pan from the oven, but keep the oven on, as you'll need it in a moment. Carefully crack one egg into each cup. Alternatively, you could also scramble the eggs before pouring them in! Season with the remaining 1/8 teaspoon of salt and pepper, then top each egg-filled pepper with 1/2 tablespoon of cheese. We recommend a Mexican blend but feel free to use your preferred shredded cheese for a personalised touch.
5. It's time to bake these beauties to perfection! Put the pan back into the oven and bake for another 15 to 20 minutes until the egg whites are set.
6. Once baked to your liking, remove the pan from the oven, and let your delightful egg cups cool for a few minutes. Finally, sprinkle with chopped coriander, if desired, for that extra flavour to flourish.
There you have it — an irresistible and nutritious breakfast option that's easy to make but packed with protein, vitamins, and minerals to keep you energised throughout the day.
As always, happy cooking!
Here’s a video of a similar recipe with added rice, corn, and peas for added inspiration:
Source: YouTube/Every Way To Cook
And if you’re in the mood for other easy egg-based recipes, here are a few you can try:
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