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Baked Egg & Pepper Cups with Provolone
A make-ahead low-carb breakfast from your Week 3 FareRx bag - about 5g carb and 20g protein per serving (USDA-estimated).
24 min
Total
1
Serves
Easy
Effort
Per serving
260
Cal
20g
Protein
5g
Carbs
1g
Fiber
4g
Sugar
17g
Fat
8g
Sat Fat
310mg
Sodium
290mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Dietitian’s tip
Almost no carbs and lots of protein - a steady breakfast you can bake ahead and grab on busy mornings.
Ingredients
- •2 eggs
- •1/2 bell pepper (rings or diced)
- •1 oz provolone, shredded
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Set bell pepper rings in a greased muffin tin (or and divide).
- 02
Crack an egg into each, top with provolone, and bake at 375F until set, about 15-18 minutes.
New to this? Step-by-step guides
Dietitian’s notes
- →Use bell pepper rings as edible cups or line a muffin tin - either way they bake up neat and portable.
- →Bake a batch and reheat through the week.
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