Bell Pepper Egg Cups

Colorful, fun, and completely grain-free. Each pepper half becomes a natural edible “bowl.”

Ingredients

• 2 large bell peppers (any color), halved and seeds removed
• 4 large eggs
• 2 oz lean turkey sausage, crumbled and cooked
• 2 tbsp diced tomato
• 1 oz shredded cheddar
• Salt, pepper, hot sauce to taste
• Fresh parsley to garnish

Directions

Preheat oven to 400°F (200°C).

1. Place pepper halves cut-side up in a baking dish. Press lightly so they sit flat.
2. Add a small amount of cooked turkey crumbles to each pepper half.
3. Carefully crack one egg into each pepper half.

Top with diced tomato and shredded cheese.

1. Bake 20–25 minutes until eggs are set to your liking.
2. Season with salt, pepper, and hot sauce. Garnish with parsley.

Notes

Use foil to level the baking dish if peppers tip. Red and yellow peppers are sweeter; green peppers are more savory and pair better with eggs. Double the recipe — these reheat well in the microwave for 90 seconds.

Nutrition

Calories: 280 | Protein: 22g | Carbs: 12g | Fat: 16g | Fiber: 4g