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baked eggs and peppers- square

Baked Peppers and Eggs with Fruit and Toast

Course Breakfast
Keyword baked peppers and eggs
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 358 kcal

Ingredients

  • nonstick cooking spray
  • 1 medium bell pepper sliced into two 1-inch rings, reserve remaining pepper pieces
  • 2 eggs
  • fresh chives chopped (optional)
  • ¾ cup cantaloupe cubed
  • 1 slice whole grain bread or 1 1/2 english muffin toasted
  • 1 ½ tsp nut butter or ghee

Instructions

  1. Slice peppers horizontally to make two 1-inch rings.Finely chop any remaining parts of the pepper

  2. Heat a skillet over medium heat; coat with nonstick spray. Cook rings and chopped pepper for 2 minutes.

  3. Flip rings. Divide chopped pepper evenly between rings. Crack 1 egg into the center of each ring, on top of chopped peppers. Season if desired.

  4. Cover with lid and cook until eggs are done to your liking. Garnish with chives (optional).

  5. Serve with cantaloupe and toast with nut butter.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.