Home » Keto Breakfast Recipes » Bell Pepper Eggs
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These bell pepper eggs are such a lovely way to serve eggs for breakfast or brunch. Kids adore them, and so do the grownups!
This easy recipe is ready in about 20 minutes. It's fun to use different pepper colors, and you can use the leftover peppers in a salad.
I really like egg-based breakfasts such as shakshuka, bacon egg cups, spinach and egg scramble, and turkey hash.
I especially like these bell pepper eggs. It's such a lovely breakfast. I've been making it often for my family on weekends. The kids absolutely adore it.
It's simple, really - you cook eggs in butter as usual, but instead of breaking them directly into the skillet, you break them into bell pepper rings. The result is tasty and pretty - perfect for brunch.
Jump to:
- Ingredients
- Variations
- Bell Pepper Eggs Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Egg Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Butter: Europen butter is so flavorful, but any butter will work. Other tasty options include olive oil and ghee.
- Bell pepper rings: I use three rings and I slice them ⅓-inch thick. It's fun to use different colors if you can - I use the remaining peppers later that day in a salad. I chop them and mix them with olive oil, salt, pepper, oregano, and crumbled feta.
- Eggs: I use large eggs in most of my recipes. However, in this particular recipe, medium eggs work better. See the discussion below.
- Seasonings: All you need is salt and pepper. You can also sprinkle the eggs with a bit of garlic powder if you wish, or maybe add some red pepper flakes as I do in the video.
Variations
An interesting way to vary this recipe is to scramble the eggs with spices before adding them to the pepper molds.
I think it's prettier to make simple fried eggs, but scrambling them enables me to add more spices, plus tasty things like grated parmesan and bacon bits. So sometimes I go that route.
Bell Pepper Eggs Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- You fry eggs in a pan as usual. But instead of just breaking them into the frying pan, you break them into bell pepper molds!
- Now simply fry until the egg whites are set. That's it!
- This method makes for a pretty presentation. It's also very tasty since the peppers become soft and slightly caramelized.
Expert Tips
- Resist the temptation to cook the eggs over high heat. Eggs should always be cooked over medium or medium-low heat (soft scrambled eggs are a good example).
- If your eggs are very large, you should pour out a little of the egg whites before you add the eggs to the pepper molds. Otherwise, the egg whites have a tendency to spill out into the skillet.
- If some of the egg whites still manage to escape into the skillet as you pour the eggs into the rings, simply allow them to set, then gently cut them off and remove them as I do in the video below.
Recipe FAQs
What if I want to make more than three servings?
If you'd like to make a larger amount of these eggs, baking them in the oven rather than frying them might prove more efficient.
To bake them, brush a parchment-lined rimmed baking sheet with olive oil (use high-heat-resistant parchment). Next, place the bell pepper rings in the pan. Now crack the eggs into the rings. Bake them until the egg whites are set, about 10-12 minutes in a 400-degree F oven.
Why should I pre-cook the peppers before adding the eggs?
You don't have to, but if you don't, the peppers will remain pretty much raw and crunchy. If you want them softer, you should pre-cook them.
What type of pan should I use?
I highly recommend using a nonstick skillet when making this recipe. Otherwise, the eggs have a tendency to stick.
Serving Suggestions
While I don't have time to make these eggs for breakfast on weekdays, I think it's the perfect dish for a weekend brunch!
Sometimes I make them for a light dinner, serving them with almond flour cheese biscuits.
You can also serve them with a meaty side such as beef sausage, oven bacon, or microwave bacon.
Storing Leftovers
This is one of those recipes where I actually don't recommend storing the leftovers. Especially not if the yolks are still runny (which is how I make them). So try to only make as many as you anticipate eating immediately.
More Egg Recipes
- Avocado Egg Bake
- Breakfast Mushrooms
- Breakfast Tomatoes
- Easy Shakshuka
Recipe Card
Bell Pepper Eggs
Bell pepper eggs are very tasty and so easy to make - simply fry eggs in butter inside pepper rings. It's a lovely way to serve eggs for breakfast or brunch.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American
Servings: 3 servings
Calories: 105kcal
Author: Vered DeLeeuw
Ingredients
- 1 tablespoon butter
- 3 bell pepper rings ⅓-inch thick
- 3 medium eggs
- ¼ teaspoon Diamond Crystal kosher salt Or a pinch of fine salt
- ¼ teaspoon freshly ground black pepper
Instructions
Heat the butter in a large nonstick skillet over medium heat, about 4 minutes.
Add the bell pepper rings. Cook them for 2 minutes on each side.
Crack an egg into each bell pepper ring. Lower the heat to medium-low.
Cook the eggs until the whites are set, 5-10 minutes.
Season with salt and pepper, and serve.
Video
Notes
If your eggs are very large, you should pour out a little of the egg whites before you add the eggs to the pepper molds. Otherwise, the egg whites have a tendency to spill out into the skillet.
If some of the egg whites escape into the skillet as you pour the eggs into the bell pepper rings, simply allow them to set, then gently cut them off and remove them as I do in the video below.
The FDA recommends cooking eggs thoroughly.
This is one of those recipes where I actually don't recommend storing the leftovers. Especially not if the yolks are still runny (which is how I make them). So try to only make as many as you anticipate eating immediately.
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Nutrition per Serving
Serving: 1bell pepper ring | Calories: 105kcal | Carbohydrates: 2g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Sodium: 184mg
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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More Keto Breakfast Recipes
- Chaffles Recipe
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
