This was a fun low carb recipe I changed up over the weekend. Everyone is baking with eggs in muffin tins these days. Gets them perfectly round and cooked to your liking. Needless to say I have been experimenting too!
This is a QUICK, EASY low carb recipe to make for breakfast. Great for meal prep or on the go cooking. It is actually quite low in fat for those who are working on low carb- low fat options.
Net carbs per boat: 2g
1 bell regular pepper (color of your choice)
Handful of shredded cheddar cheese
1 tsp olive oil
Salt and pepper
Chili Powder (optional)
Preheat your oven to 350 degrees. Cut the bell pepper into fourths. The goal is to make a “boat” to hold the egg. Cutting into thirds isn’t a bad idea either. Discard the stem and de- vein the center. (take out the seeds so your left with just a shell). Spread the olive oil in a medium pan and heat up. Once warm put your bell peppers in 5 minutes on each side. This will get them nice and soft and give them a head start on cooking.
Next, put the peppers in a casserole dish, and add a sprinkle of cheese to each pepper slice. Put the pepper pieces close together! Next crack an egg into each pepper cup. If it runs over the side like mine did…its no worry! It will still cook and you can peel it up later. Sprinkle with desired salt, pepper and chili powder. Place in the oven and bake 15 minutes.
If you are looking for a more low carb, high fat breakfast, Check out my other article here: Sunnyside Bacon Cups
What is your Go-To low carb breakfast? Comment below!