Imagine a bell pepper basket stuffed with bacon, eggs, and cheese, then oven-baked. I’d always served stuffed bell peppers for dinner, never imagining that a bell pepper basket could be used to bake eggs.
Yet one night as I drifted peacefully off to sleep contemplating what I’d make for breakfast the next day, it hit me! The idea was so exciting it kept me awake a while longer. I couldn’t wait to wake up the next morning and try out my idea.
The results? Delicious! Of course, how could it not be? You’re pouring your favorite omelet ingredients into a halved bell pepper, then baking them to perfection.
Baked Bell Pepper Basket: It’s For Breakfast
Per baked egg served, you’ll need:*
- 1/2 bell pepper, cut in half lengthwise and seeded
- 1/2 slice bacon (from foraged hogs)
- 1 egg (from pastured hens)
- 1 oz. cheddar cheese (where to buy cheese from grass-fed cows)
*NOTE: Get creative! Use whatever veggies, meats, or cheeses you have on hand that you like putting in an omelet.
Preheat your oven to 375F. Fill the bottom of a jelly roll pan with 1/8 inch water; set aside.
Place sliced bacon in each bell pepper basket. Crack egg open into the basket on top of bacon. Top with cheese. Transfer to jelly roll pan.
When all servings are assembled and oven is preheated, bake the Bell Pepper Baskets for 30 minutes.
When done, remove from oven and serve immediately. Enjoy!
And may I just take a moment to gush about how grateful I am for my local pastured poultry farmer? Check out my positively gorgeous orange yolks — the tell-tale sign that these hens enjoy a life outside foraging on lush, green pasture.
Don’t these hens look happy? Thank you Taylor Farm for feeding my family!
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