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. 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. These omelet cups are so simple, but the result is a beautifully packaged and perfectly portioned dish.
Cheesy Bell Pepper Omelet Cup Recipe
Cheesy Bell Pepper Omelet Cup Ingredients:
- 1 full bell pepper per person (can be of any color per taste, just pick well shaped ones)
- ½ cup Southwestern Egg Beaters (can substitute with regular)
- 1 tbsp. jalapeno cream cheese
- ¼ cup shredded cheddar cheese
- ¼ tbsp. butter
- Splash of milk ≈ 1 tbsp.
- Season as desired ( I used pepper and ground red pepper)
Cheesy Bell Pepper Omelet Cup Directions:
Heat oven to 375°. 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 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” so 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!
What bell pepper omelet cup creations can you come up with? Share and let us know!