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Breakfast Pepper Cups

I have been on a frittata kick and wanted to switch up how I made my eggs. I do love baking my eggs in avocados but unfortunately there is not enough space to stuff in all the ingredients I like to add. So I found some extra large bell peppers and made some Pepper Cups (makes four):

In my mix:
2 large bell peppers
Oil
4 Eggs (I used four)
1/2 large tomato chopped
Handful of spinach roughly chopped
Handful of kale roughly chopped (unless you are already get the kale pre-chopped)
Asparagus (think I used four or five) chopped
Salt and pepper to taste
Preheat oven to 350. Cut the bell peppers in half and hollow out the middle, remove the seeds and lightly oil them.  (I cut one pepper horizontally and the other vertically to see if it would make a difference of how much the pepper could hold. It didn’t. But, it depends on the size of your bell pepper). 
In a large bowl mix together the eggs and the rest of the ingredients. Pour the mixture into each cup. Bake for 20 minutes on a baking dish. 
I did broil my cups at the end for a few minutes. Just my personal preference.

Living in Columbia, South Carolina and using this blog as my space to share a little insight into my life in what I'm making on the sewing machine, knitting needles, crochet hooks, in the kitchen, and elsewhere.

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