Description
This easy keto breakfast is ready in under 30 minutes. Bake eggs in colorful bell pepper rings, instead of toast, to keep it fresh, low-carb and full of fresh flavor.
Ingredients
2 large bell peppers
4 large eggs
1 tablespoon olive oil
a pinch of salt
a dash of pepper
Instructions
Preheat oven to 450°F.
Prepare bell pepper rings. This method makes thick rings to hold the eggs (with room for extras like beans and shredded cheese).
First, cut a thin slice off the tops and bottoms of the peppers.
Next, slice the peppers in half crosswise.
- Then, use a spoon to scrape out and discard the seeds and pulp from bell peppers.
- Arrange pepper rings in a skillet. Pour oil into each pepper ring.
- Roast peppers for 10 minutes.
- Remove skillet from oven. Crack an egg into the center of each pepper ring.
Bake eggs for 5 minutes.
Turn off oven and leave eggs in oven for 2- 5 minutes more until the whites are set and the yolks are still soft and runny. Check every minute until they are done. Give the pan a little shake to check. The egg whites should be opaque and the yolks jiggle a little bit.
Season with salt and pepper.
Notes
Tip: Save the scraps of pepper from the tops and bottoms for snacking with hummus, or dice them up for an omelet and other dishes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: eggs in a hole keto baked eggs low carb easy