Monday, November 4, 2013

Bell Pepper Egg Cups

I've made several versions of the baked egg cups. Some had bacon, some had sausage, some had veggies. The other day I decided to make the baked eggs in a half of a bell pepper. I wasn't sure how this might work and if the liquid from the cooking pepper might make the eggs runny or keep them from setting, but they turned out beautifully! I added cheese to mine, so these are primal rather than paleo, but you could omit the cheese if you don't do dairy. You can add any mix-ins that suit you: veggies, meat, cheese, etc. I used mushrooms, onions, broccoli and cheese in mine. Now I'm thinking of other foods that may be cup-like...can I make a baked omelet in a giant mushroom or in a tomato? May have to give those a try!

Bell Pepper Egg Cups
3 Bell Peppers cut in half, and seeded
6-8 eggs (depends on size of your pepper and size of your eggs)
1/2 onion diced
2-3 button mushrooms diced
small hand full of shredded cheese if desired
Any other mix-ins you like!
salt and pepper to taste

Preheat oven to 350F. Half and seed bell peppers. Place them in a baking dish with sides to catch any egg that leaks out. In a mixing bowl, lightly beat eggs with a fork and add salt and pepper. Pour about 1/3 of a cup of egg into each bell pepper half. Add any mix ins you like then top up with remaining egg. Bake for about 20 minutes or until eggs are set. If you are using more watery veggies it may take a little more time to cook. Enjoy warm!

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