Baked Egg-Stuffed Peppers with Ham and Cheese
Colorful red bell peppers filled with eggs, diced ham, and melted mozzarella, baked until the whites set and the yolks stay runny. A simple, impressive low-carb breakfast or brunch that looks restaurant-worthy.
Equipment
- 1 | Glass baking dish |
- 1 | Sharp knife | for halving peppers
- 1 | cutting board |
- 1 | Tongs | for serving
- 1 | Measuring cups and spoons |
Ingredients
- 4 | large | red bell peppers | halved and seeded
- 8 | large | eggs |
- 1 | cup | diced cooked ham |
- 1.5 | cups | shredded mozzarella cheese |
- 2 | tbsp | chopped fresh parsley |
- 0.5 | tsp | salt |
- 0.25 | tsp | black pepper |
- 1 | tbsp | olive oil | for greasing
Instructions
- Preheat oven to 375°F and lightly grease a glass baking dish with olive oil.
- Halve the red bell peppers lengthwise and remove seeds and membranes.
- Arrange pepper halves cut-side up in the baking dish.
- Crack one egg into each pepper half and season with salt and pepper.
- Scatter diced ham evenly over the eggs.
- Sprinkle shredded mozzarella over the tops.
- Garnish with chopped parsley.
- Bake for 20–25 minutes until whites are set, yolks are still runny, and cheese is melted and golden.
- Rest 2 minutes, then transfer to plates with tongs and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a 325°F oven for 8–10 minutes to keep yolks soft.
Turkey ham or cooked sausage can replace regular ham.
Best enjoyed fresh for the ideal runny-yolk texture.
Reheat gently in a 325°F oven for 8–10 minutes to keep yolks soft.
Turkey ham or cooked sausage can replace regular ham.
Best enjoyed fresh for the ideal runny-yolk texture.