Baked Eggs in Peppers

Time to Cook: 
10 min
Time to Prepare: 
3 min
Number of Servings: 
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Sweet bell peppers make a great little nest to cook you eggs in, and these have been dressed up with a little crunchy panko and parmesan. Baking them in the oven allows you to make enough for a crowd, and served on top of a toasted and buttered English muffin, they are a perfect little breakfast. The only thing you have to watch is cutting the rings thick enough for it to hold all the egg! Use a rainbow of peppers for the best visual effect.

Pepper up your eggs!


2 sweet bell peppers, either red, yellow, or orange

2 Tbsp panko crumbs

4 tbsp grated Parmesan cheese (2 Tbsp for dredging the peppers, 2 to top the eggs)

1/2 tsp oregano

4 eggs

1 egg white



1. In a shallow bowl, mix together the panko, 2 Tbsp of parmesan cheese, oregano, and a bit of fresh cracked black pepper

eggs in peppers

2. Spray your baking sheet with non stick spray and turn the oven on to 425 F. Put the egg white into a shallow bowl.

3. Slice the peppers into rings 3/4 - 1 inch thick. You need them thick so that the egg will stay in them. Dip them in the egg white and then dredge in the panko mixture. Place them on the baking sheet.

4. Bake the peppers for about 5-7 minutes. Take the pan out and crack an egg into each pepper ring. Don't worry too much if some white flows over the sides. Return them to the oven.

5. Reduce the oven heat to 350 F and cook about another 10 min. Just before removing them from the oven, sprinkle more fresh Parmesan over each egg and leave them in the oven until the cheese melts.

eggs baked in peppers

6. Serve the eggs by themselves, with toast, or however you like!