3-Ingredient Egg Muffins
(Makes 4 servings)
Use your favorite peppers (red, yellow, or orange) in this colorful and filling make-ahead breakfast.
- 4 medium bell peppers
- Sea salt & freshly ground pepper (to taste)
- 8 large eggs
- ¼ cup (28 g) Mexican-blend shredded cheese
Preheat your oven to 400°F/200ºC and coat a sheet pan with cooking spray.
Cut the bell peppers in half lengthwise and remove the ribs and seeds. Place the peppers in the pan with their cut side up, and sprinkle with a small amount of sea salt and pepper. Place in the oven for 15 minutes.
Remove from the oven and crack 1 egg into each pepper cup. Sprinkle on a little more salt and pepper, along with ½ Tbsp of cheese. Place the peppers back in the oven and continue to bake for another 15-20 minutes until the eggs are set.
To store, let the peppers cool and then place them in a tightly covered container for up to 4 days. You can reheat them in the microwave.