When it comes to recipes, there’s three things I love: food that is easy, food that is cheesy, and food that is breakfast. That last one doesn’t even have to rhyme because it’s my favorite. Let me tell you a not so secret- secret. I hate doing dishes. So if I can get through a meal with only a couple things to clean, I am sold. My creation of a Cheesy Bell Pepper Omelet Cup requires only a cutting board and a bowl to mix some simple ingredients. You’re going to love this easy recipe for omelet stuffed bell pepper perfect for weekend breakfast and brunch parties. Another name for them is bell pepper egg cups- by any name, delicious!
Cheesy Bell Pepper Omelet Cup Recipe
The wonderful thing about this recipe as the “omelet” part suggests, is that it is totally customizable, you can throw in any ingredient that you would normally put in your skillet omelet (depending of course on your dish washing resolve for that day). I chose to make a Southwestern style cup with a bit of spice and minimal ingredients, the most important, of course, being cheeses. This dish uses a spicy cream cheese that makes the egg filling extra creamy and delicious, topped off with more shredded cheese goodness.
This cheesy bell pepper omelet cup is a fun twist to a classic breakfast staple. The baked bell peppers serve as omelet cups. They are so simple, but the result is a beautifully packaged and perfectly portioned dish. A traditional egg cup or omelet cup might be baked in muffin cups. However this bell pepper egg cup is more appealing and a more perfect portion size too, in my opinion! It is sort of like a mini frittata in a pepper bowl.
Cheesy Bell Pepper Omelet Cup Ingredients:
- 1 full bell pepper per person (can be red bell pepper or yellow peppers if you enjoy sweeter peppers or a green bell peppers if you enjoy more savory)
- ½ cup Southwestern Egg Beaters (mostly egg whites) or 3 large eggs, beaten together
- 1 tbsp. jalapeno cream cheese
- ¼ cup shredded cheddar cheese
- ¼ tbsp. butter
- Splash of milk ≈ 1 tbsp.
- Season to taste ( I used salt, black pepper, and cayenne pepper)
How To Make Bell Pepper Egg Cups:
Heat oven to 375° F. Rinse and dry your bell pepper. Carefully on a cutting board, slice the top end off about ½ inch or so thick (like you’re making the pepper a lid). Cut out the core and wash out any remaining seeds. Next, lightly spray the pepper with cooking spray oil. You will need to roast pepper (lid included) by itself for about 5-10 minutes. This draws out a lot of the extra moisture in the pepper that doesn’t need to cook into your egg mixture. It helps to put the pepper “bottom up” on a baking sheet or pan so that moisture doesn’t pool inside.
While the pepper is roasting, in a small bowl combine the eggs, cream cheese, shredded cheese, seasoning, and butter. Mix until mostly smooth.
When pepper is done, clean off any extra liquid. Place the bell upright on cooking sheet and pour egg mixture in the open cavity. There should be a little extra space left at the top because the eggs will rise a bit. Cook for about 30-45 minutes or until the eggs look fully cooked, you can check the center with a toothpick (remember egg substitute always looks a little glossier than regular eggs).
Once fully cooked, top with extra cheese and red pepper flakes, bake until melted. Finish off the look with the fancy little pepper “hat.” Enjoy!
Omelet Stuffed Bell Peppers Recipe Card
Delicious Cheesy Bell Pepper Omelet Cup
Ingredients
- 4 bell peppers
- 2 cups Southwestern Egg Beaters
- 4 tbsp. jalapeno cream cheese
- 1 cup shredded cheddar cheese
- 1 tbsp. butter, melted
- 4 tbsp. milk
- pinch pepper
- pinch salt
- pinch ground red pepper
Instructions
- Heat oven to 375° F.
- Slice the tops off the peppers to make a lid. Cut out the cores and wash out any remaining seeds.
- Lightly spray the peppers with cooking oil, and roast peppers and pepper lids (cut sides down) on a cookie sheet for 10 minutes.
- While the pepper is roasting, in a small bowl combine the eggs, cream cheese, shredded cheese, seasoning, and butter. Mix until mostly smooth.
- Remove peppers from oven and pour off any extra liquid.
- Place the bell peppers upright on cooking sheet and pour egg mixture in the open cavities. There should be a little extra space left at the top because the eggs will rise a bit.
- Cook for about 30 minutes or until the eggs are fully cooked.
- Optional: Once fully cooked, top with extra cheese and red pepper flakes, bake until melted.
- Finish off the look with the fancy little pepper “hat.”
- Serve and enjoy!
Nutrition Facts
Delicious Cheesy Bell Pepper Omelet Cup
Serves: 4
|
Amount Per Serving: 1 pepper
|
||
|---|---|---|
| Calories | 409.63 kcal | |
| % Daily Value* | ||
| Total Fat 29.8 g | 44.6% | |
| Saturated Fat 14.2 g | 70% | |
| Trans Fat 0.5 g | ||
| Cholesterol 505.88 mg | 168.3% | |
| Sodium 418.99 mg | 17.4% | |
| Total Carbohydrate 9.76 g | 3% | |
| Dietary Fiber 2.51 g | 8% | |
| Sugars 6.75 g | ||
| Protein 24.6 g | ||
| Vitamin A 59.99 % | Vitamin C 168.92 % | |
| Calcium 29.92 % | Iron 15.26 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
I hope you enjoy this delicious breakfast. Whether you call it an omelet bell pepper cup or a omelet stuffed bell pepper, you are sure to enjoy this dish. It is also perfect for weekend brunches!
What bell pepper omelet cup creations can you come up with? Share with us on social media and let us know @familyfocusblog!
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Meghan says
This looks yummers! Plus easy to make.
Tanya Schaaf says
This looks like a great idea for our early football game tailgate parties!!! 🙂 Yummy!!
Tammy S says
Oh my gosh! What an amazing recipe!! I am putting these on our menu for next week. Breakfast for dinner. Yum!