These Loaded Egg Bell Pepper Rings are a vibrant, protein-packed breakfast or snack that’s as fun to make as it is to eat. Crisp bell pepper rings cradle fluffy scrambled eggs, topped with melty cheese and a sprinkle of fresh herbs for a burst of flavor. Ready in just 14 minutes, they’re perfect for busy mornings or a quick, wholesome bite.
Each bite delivers a satisfying mix of textures—crunchy peppers, creamy eggs, and gooey cheese—while the natural sweetness of the peppers balances the savory richness. Packed with 7g of protein and only 102 calories per serving, this dish is as nutritious as it is delicious. It’s a colorful, guilt-free way to start your day or refuel anytime!
Ingredients for Loaded Egg Bell Pepper Rings
- 4 eggs
- 1 red bell pepper (or any color bell pepper you prefer)
- ½ cup spinach, roughly chopped
- 2 Tablespoons crumbled feta cheese (substitute with goat cheese or omit for a dairy-free option)
- 8 cherry tomatoes, sliced
- Salt and pepper, to taste
Step-by-Step Instructions
- Prepare the skillet: Heat a large non-stick skillet over medium heat.
- Slice the bell pepper: Cut the bell pepper into thick rings, about 1 centimeter thick. Remove the seeds and inner membranes, leaving just the pepper edges.
- Arrange the peppers: Place the bell pepper rings in the heated skillet.
- Add the eggs: Crack one egg into each bell pepper ring, ensuring the yolk stays intact if you prefer soft eggs.
- Load with toppings: Sprinkle the chopped spinach, crumbled feta cheese, sliced cherry tomatoes, and a pinch of salt and pepper over each egg-filled pepper ring.
- Cook to preference:
- For soft eggs, cook for 3-5 minutes, or until the whites are set but the yolk is still runny.
- For hard eggs, break the yolk with a fork for even cooking and cook for 6-9 minutes, or until the eggs are fully set.
- Serve immediately: Carefully remove the loaded egg bell pepper rings from the skillet and enjoy warm!
Creative Toppings and Sauces to Elevate Your Egg Bell Pepper Rings
Take your loaded egg bell pepper rings to the next level with fun toppings and sauces! Try adding a drizzle of sriracha mayo (mix 1 tablespoon mayo with 1 teaspoon sriracha) for a spicy kick. For a fresh twist, top with avocado slices or a dollop of guacamole. If you’re a fan of herbs, sprinkle some fresh dill or chives over the finished dish for a burst of flavor.
Perfect Pairings: Serving Suggestions
These egg bell pepper rings are versatile and pair well with a variety of sides. Serve them alongside a simple green salad or a slice of whole-grain toast for a complete meal. If you’re hosting brunch, add a side of roasted potatoes or fresh fruit for a balanced spread. They also make a great addition to a breakfast platter with bacon or sausage!
Quick Storage and Reheating Tips
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place the rings in a skillet over medium heat for 2-3 minutes or until warmed through. Avoid microwaving, as it can make the eggs rubbery. For meal prep, you can pre-slice the bell peppers and store them in the fridge for up to 3 days to save time.
Time-Saving Hacks for Busy Mornings
To make this recipe even quicker, prep your ingredients the night before. Slice the bell peppers, chop the spinach, and slice the cherry tomatoes, then store them in separate containers. In the morning, all you’ll need to do is crack the eggs and assemble! If you’re really short on time, use pre-crumbled feta and pre-washed spinach to cut down on prep work.
Recipe Variations to Keep It Exciting
Switch things up by using different fillings and toppings! Swap the feta for goat cheese or cheddar, or replace the spinach with kale or arugula. For a protein boost, add a sprinkle of cooked bacon bits or diced ham. You can also experiment with different bell pepper colors—try orange or yellow for a sweeter flavor!
Loaded Egg Bell Pepper Rings
Equipment
- large non-stick skillet
Ingredients
- 4 eggs
- 1 red bell pepper (you could use any bell pepper)
- ½ cup spinach roughly chopped
- 2 Tablespoons crumbled feta cheese
- 8 cherry tomatoes sliced
- salt and pepper to taste
Instructions
- Heat large non-stick skillet on stove top to medium temperature.
- Slice the bell pepper into thick slices (about 1 centimeter thick). Clean out the seeds and middle so it’s just the pepper edges.
- Place the peppers in the pan on the stove top. Crack the egg into the bell pepper ring.
- Sprinkle desired amount of spinach, feta cheese, cherry tomatoes, and salt and pepper over the egg in the pepper.
- If you like your eggs soft, cook for 3-5 minutes, or until the eggs are cooked to preference.
- If you like your eggs hard, break up the yolk (I just used a fork) for even cooking.
- Cook 6-9 minutes, or until the eggs are cooked to preference.