Eggs Baked in a Pepper

Eggs baked in a pepper is a super-fast, easy to make, a cute way to dress up your morning without going crazy or making a mess. The flavors of green peppers, tomatoes, potatoes, and ham play off of each other nicely. This recipe is perfect for any breakfast or brunch menu.

How can you go wrong making this deliciously flavorful Eggs baked in a pepper? You merely clean, half, and remove the seeds of any green bell pepper and fill it with breakfast goodies like ham, potatoes, tomatoes, and sunnyside up eggs—total breakfast bliss with little to no clean-up needed.

 

 

This Eggs Baked in a Pepper recipe was one of my favorite recipes when I first started blogging. As you can tell from the image, I wasn’t very good at taking food photos, and seriously guys, this photo needs some work. I have been working on re-shooting old pictures and re-vamping past blog posts. How did Y’all ever put up with me back in 2013? I am laughing because the old blog posts were such a hot mess, and so many of you have stuck with me over the years and watched me grow. Thank you all!

I have decided this wonderful Eggs Baked in a Pepper recipe could use a little love and care. Soon I will be redoing the images and giving a more professional looking blog post. I will let you know when I update the blog post. Thank you again for being here through the good, bad, and ugly stages of The McCallum’s Shamrock Patch Blog.

 

Equipment needed

1. Sharp kitchen knife

2. Cutting Board

3. Metal baking sheet

4. Toaster oven or regular oven

 

 

Ingredients needed to make Eggs Baked in a Pepper

Serves 2

• Four large brown eggs

• Two green peppers, sliced in 1/2 and cleaned

• One plum tomato diced

• Four ounces diced ham

• 1/2 cup cooked diced potatoes, I used leftovers potatoes

• One green scallion, sliced very thin (optional)

• Parsley, for garnish

• kosher salt, to own taste

• fresh cracked pepper, to own taste

• Cooking spray

 

 

Method

1. Pre-heat oven to 400 °

2. Place green peppers in a baking dish. Distribute tomato, ham, and diced potatoes between green peppers, Gently crack eggs over peppers. Salt and pepper to taste.

3. Bake at 400 ° for about 12-15 minutes. (Or until eggs are done)

4. Garnish with sliced scallions and parsley

 

 

 

 

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© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2020- 2013. Unauthorized use or duplication of this material or photos without express and written permission from this blog’s author or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms. Please use the share buttons provided.

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