3-Ingredient Bell Pepper & Cheese Egg Cups
3-Ingredient Bell Pepper & Cheese Egg Cups: a breakfast that fits Diabetes.
Adapted from EatingWell, by Carolyn Hodges, M.S., RDN
- Diabetes
- Celiac
- Hashimoto's
- Low-FODMAP
- Low-histamine
- Mediterranean
- Balanced
- Gluten-free
- Vegetarian
- Keto
- Low-carb
- Low-GI
Ingredients
- 4 medium bell peppers, any color
- 1/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper, divided
- 8 large eggs
- 1/4 cup Mexican-blend shredded cheese
- Chopped fresh cilantro for garnish (optional)
Method
- Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
- Cut bell peppers in half through the stem end. Remove ribs and seeds. Place the peppers in the pan cut-side up and sprinkle with 1/8 teaspoon each salt and pepper.
- Bake the peppers for 15 minutes. Remove the baking sheet from the oven and crack 1 egg into each pepper cup. Season with the remaining 1/4 teaspoon each salt and pepper, then top each with 1/2 tablespoon cheese.15 min timer
- Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired.20 min timer
Diabetes check: watch for added sugar, sweet sauces and glazes, juice, and large portions of refined carbs. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Hashimoto's recipes, Low-FODMAP recipes, Low-histamine recipes, Mediterranean recipes, Balanced recipes, Gluten-free recipes, Vegetarian recipes, Keto recipes, Low-carb recipes, Low-GI recipes.