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Roasted Sweet Pepper Cups and Eggs

Roasted Sweet Pepper Cups and Eggs

Roasted Sweet Pepper Egg Cups or Egg Boats are an easy breakfast, keto, baked bell peppers stuffed with scrambled, egg whites or regular eggs and cheese!

Course Breakfast, brunch, lunch, Snack
Cuisine American
Keyword baked eggs, best breakfast, best brunch, easy breakfast recipe, easy brunch recipe, eggs


  • 4 large eggs
  • 2 peppers, green, red, orange or yellow, large, cut in half and cored
  • 1/2 cup cheese, shredded
  • 2 green onion. thinly sliced, white and green parts separated
  • salt - pinch
  • pepper - pinch


  1. Preheat your oven to 425 degrees.

  2. Halve and core your sweet peppers, slicing right through the stem.

  3. Place on a foil lined baking sheet, cut sides down, and bake for about 10 minutes. You want the peppers to start to soften. They have to be able to support the egg or eggs and whatever else you add to them.

  4. Remove from oven and flip the peppers over.

  5. Sprinkle with cheese, add meat if you are using it and some green onions.

  6. Crack 1 or 2 eggs into each pepper half, sprinkle with salt and pepper.

  7. Bake until egg whites are almost set, between 8-10 minutes if using 1 egg per pepper or 12-15 minutes if using 2.

  8. Sprinkle with remaining cheese and rest of green onion.

  9. Broil until cheese is melted and lightly browned, about 1-3 minutes.

  10. Serve and enjoy!

Recipe Notes