Cheesy Sweet Pepper Egg Cups
We’re putting all of our fresh eggs to a tasty use! Our Cheesy Sweet Pepper Egg Cups are a grab-n-go breakfast made with sweet red bell peppers, mozzarella cheese, and herbs for a delicious, nutritious way to start the day!
You’ll also love our Spinach and Feta Egg Cups!
Bring on the healthy and nutritious breakfasts! With our 11 chickens, we have so many fresh eggs, and I have loved using them for our favorite quiche, breakfast burritos, breakfast quesadillas, and our go-to egg cups, but it was time to add a new handheld, nutrition-packed little egg cup to the rotation! Inspired by my 10 year and old her love for sweet red peppers, we bring you our Cheesy Sweet Pepper Egg Cups!
Ingredients Needed
- Eggs – Clearly the base and main ingredient for these egg cups.
- Red Bell Peppers – The sweet peppers for these egg cups! Red bell peppers are one of our oldest’s favorite veggies, so I try to cook with them as much as possible. Yellow or orange bell peppers are another great choice!
- Cheese – For this recipe, we love mozzarella and parmesan, but some sharp cheddar or Gruyère would also be delicious to mix in.
- Onion and Garlic – Standard for any of our savory recipes!
- Herbs – We love oregano, parsley, and basil for these egg cups! Dried oregano and parsley are preferred (to be able to saute with the garlic and onion) and then fresh basil is such a lovely complement to all of the other flavors in these egg cups.
- Salt, Pepper, and Olive Oil – Key seasonings and the fat to saute the onions and garlic in.
Easy to Make
Saute
First step is to saute the onion and bell peppers and then the garlic and the dried herbs.
Mix
Next its a whisk of the eggs and the onions and peppers, salt, pepper, and fresh basil.
Fill Tins
Once mixed well with half of the shredded cheese, it’s time to fill the tins! We love our large Pyrex Measuring Cup to make it easier to add to the muffin tin.
Bake
Top with the rest of the shredded cheese and then bake!
Cheesy Sweet Pepper Egg Cups, done! Ready fast and perfect for meal prep as they make a great grab-n-go breakfast!
Make Ahead
These egg cups are great for meal prep. Not only for breakfast for the week (or lunch or a snack or whenever you want a cheesy eggy little bite!), but they’re also great for the freezer. When you’re ready to enjoy them, just give the thawed egg cups about 40 to 60 seconds in the microwave (for one, more may need more time) and you can also reheat them straight from the freezer, heating them for 60-90 seconds.
You’ll Also Like
- Spinach and Feta Egg Cups
- Denver Omelette Egg Cups
- Avocado Baked Eggs
- Sausage Egg and Cheese Breakfast Burritos
- Crustless Spinach and Feta Quiche
- Spinach Cheddar Ham Quiche
Just the right amount of added bell pepper sweetness, cheesiness, and herbal touch. Our Cheesy Sweet Pepper Egg Cups are one of my new nutritious and protein-packed ways to start the day!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Cheesy Bell Pepper Egg Cups
Equipment
Ingredients
- 12 eggs
- 1 red bell pepper
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1 tablespoon fresh basil minced
- 1 cup yellow onion minced
- 3 cloves fresh garlic minced
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- Prep: Grease a muffin pan and preheat the oven to 350℉. Add shredded cheese to a small bowl and mix and set aside.
- Saute Pepper and Onion: Heat a small saute pan over medium heat and add olive oil to the pan. Add onion and bell pepper and saute for 2 minutes, stirring often, then add garlic, dried parsley and oregano and saute for another minute.
- Mix Filling: Add all of the eggs to a large mixing bowl and add salt and pepper and whisk well. Add bell pepper mixture and half of the shredded cheese, fresh basil, and whisk.
- Fill Tin: Transfer whisked eggs to a pour spout 4 cup Pyrex and pour mixture into the tin, filling each cup 3/4 of the way to almost full. Top with the remaining cheese.
- Bake: Bake in the center rack for 20 minutes.
- Serve and Enjoy! Or store in fridge or freezer for meal prep!
How many eggs?
12 😀