Muffin tins are boring. Bell peppers are not.
Slice them into rings. Crack an egg inside. Bake. What comes out is a colorful, cheese-topped, protein-packed breakfast that looks like you tried way harder than you did. Plus, you can hold it like a tiny breakfast donut.
Serves 2–4.
Step-by-Step Instructions
Preheat and Slice
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Slice bell peppers into ½-inch thick rings. Remove seeds and membranes.
You’ll get about 2–3 rings per pepper. Save the tops and bottoms for another use.
Arrange
Place pepper rings on the baking sheet in a single layer.
Lightly spray or brush inside of each ring with oil to prevent sticking.
Add the Eggs
Crack one egg into each pepper ring. Try not to break the yolk.
If egg white spills under the pepper, that’s fine—crispy edges are delicious.
Season and Bake
Sprinkle with salt, pepper, and garlic powder or paprika.
Top each with shredded cheese.
Bake for 12–15 minutes until egg whites are set and yolks are to your liking.
Serve
Let cool 2 minutes. Garnish with fresh herbs.
Serve with hot sauce, salsa, or just eat them with your hands like the breakfast genius you are.
Summary
Prep Time: 5 minutes | Cook Time: 12–15 minutes | Total Time: 17–20 minutes
Yield: 4 egg-stuffed rings | Difficulty: Easy
Storage Notes
Fridge: Store in an airtight container for up to 3 days. Reheat in air fryer at 350°F for 3 minutes or toaster oven.
Microwave warning: It works, but the pepper gets soft. Acceptable for work lunches, not for brunch flexing.
Meal prep: Slice pepper rings ahead and store in the fridge. Crack eggs fresh the morning of.
- Pro tip: Buy peppers with flat bottoms so the rings stand stable. Crooked peppers = spilled eggs.
