Requiring just three main ingredients — bell peppers, eggs and shredded cheese — these portable baked eggs are simple to assemble and perfect for meal prep.

3-Ingredient Bell Pepper & Cheese Egg Cups

Serves 4

Active Time: 10 minutes

Total Time: 30 minutes

4 medium bell peppers, any color

1/4 teaspoon salt, divided

1/4 teaspoon ground pepper, divided

8 large eggs

1/4 cup Mexican-blend shredded cheese

Chopped fresh cilantro for garnish (optional)

1. Preheat oven to 400 F. Coat a large rimmed baking sheet with cooking spray.

2. Cut bell peppers in half through the stem end. Remove ribs and seeds. Place the peppers in the pan cut-side up and sprinkle with 1/8 teaspoon each salt and pepper.

3. Bake the peppers for 15 minutes. Remove the baking sheet from the oven and crack 1 egg into each pepper cup. Season with the remaining 1/4 teaspoon each salt and pepper, then top each with 1/2 tablespoon cheese.

4. Bake until the egg whites are set, 15 to 20 minutes. Sprinkle with cilantro, if desired.

Recipe nutrition per serving:205 Calories, Total Fat: 12 g, Saturated Fat: 4 g, Cholesterol: 379 mg, Carbohydrates: 8 g, Fiber: 2 g, Total Sugars: 5 g, Added Sugars: 0 g, Protein: 15 g, Sodium: 316 mg, Potassium: 397 mg, Vitamin A: 4313 IU.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.