Baked eggs are a great way to cook eggs for 2 or 20. You can make them as rich or as lean as you like. We love this dish. Right now, I have so many vegetables, I dreaming up all kinds of ways to use them.
There are lots of things you can make into “cups” to hold the eggs while baking them. I used green bell pepper halves for this recipe, but you could use a large tomato, halved and scooped out; cooked potatoes halved and scooped out; squash partially cooked, halved and scooped out; small eggplant, halved and scooped out. For meat lovers line baking cups with thinly sliced ham, or press sausage in the bottom and sides of the baking cup and pre-cook.
Eggs are one of my favorite ways to get high quality protein, for very few calories, and little money. Choose good quality eggs with high Omega 3 (like yard eggs). Make sure you eat the yolk because that’s where all the choline is, and choline is essential for brain health. Some people still think egg yolk is not good for us, but that’s not the case. For some great information on eggs, click here.
Ingredients
- 4 large green, yellow, or red bell peppers, halved and seeded
- 1 TBSP extra virgin olive oil
- 1 TBSP butter
- 1 small onion, diced
- 1 (10oz) pkg frozen chopped spinach, defrosted and liquid drained well
- 1 potato, cooked and mashed (optional)
- 3 oz cream cheese, room temp
- 4-6 slices bacon, cooked and crumbled
- Salt and pepper.
- 8 small or medium eggs
- Grated Parmesan or Swiss chesse to sprinkle tops
- Salt and pepper
Instructions
- Boil pepper halves in salted water until crisp tender. Drain well.
- Heat oil and butter in a medium saucepan. Saute onion a few minutes. Add spinach and next 4 ingredients. Stir well until cream cheese has melted and everything heats through. Cool slightly.
- Heat oven to 375.
- Carefully press mixture into bottom and sides of each pepper half. Place raw egg in each lined pepper half. Sprinkle with salt and pepper and top with a little Parmesan or Swiss.
- Bake about 15 minutes or until egg is set.