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Egg in a pepper recipe

Egg in a pepper recipe

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  • Recipes
  • Dish type
  • Breakfast
  • Brunch

An egg is cooked inside a slice of pepper in this quick and easy, fun breakfast recipe! The pepper makes it a colourful dish as well as adding flavour. You could finish cooking the egg under the grill if you prefer not to risk flipping it over.

8 people made this

IngredientsServes: 1

  • 1 egg
  • 1 thick slice of pepper in the form of a ring
  • salt and ground black pepper to taste

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Heat a non-stick pan over medium heat. Place the pepper ring in the hot pan. Crack egg into pepper ring; cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip if desired and cook until desired doneness is reached, 2 to 3 minutes more; season with salt and ground black pepper.

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Reviews & ratingsAverage global rating:(89)

Reviews in English (67)

by OneTimeWonder

I first made these one morning when I wanted to make breakfast sandwiches but didn't have enough egg rings. I used a pepper to make rings, cooked the eggs in a ring topped them with tomato & served on a English muffin. They were a hit! I have continued to cook my eggs this way, just be sure to make the pepper slice with one cut so that it lays flat in the pan so the egg doesn't leak out. I have also used onion rings. 5 stars because it is so simple, easy & good.-14 Jul 2015


Very good idea! I sauteed the pepper rings in a non-stick pan with a little bit of grapeseed oil on medium low heat to soften them before adding eggs. Sprinkled with salt n' pepper and topped with a tablespoon of shredded cheddar cheese. Covered pan with glass lid and continued cooking on med.-low to melt cheese and baste eggs. Turned out perfect!!-08 May 2016

by George

Read the flipping and leaking problem. I used a little canola spray and then fried the pepper a bit (about a minute) and then added the egg. This seemed to take care of the leak. For those who like their eggs 'over easy', I just took the pan lid added added a little water (like a tablespoon or two) to the pan and covered it. The steam generated results in an over easy egg. The longer you leave it, the more it cooks. Ya might wanna give this a try.-09 Jul 2016

Recipe Summary

  • 1 silicone egg bites mold (7 [2-oz.] bites)
  • 6 large egg whites
  • ½ cup cottage cheese
  • ¼ cup (2 oz.) 1/3-less-fat cream cheese
  • ¼ teaspoon table salt
  • ¼ teaspoon black pepper
  • ¼ cup chopped spinach
  • 2 tablespoons roasted red pepper, well drained and chopped
  • 2 green onions, chopped (about 1/4 cup)

Add 1 cup of water to an Instant Pot and place the trivet inside. Lightly coat a silicone egg bite mold with cooking spray.

Process egg whites, cottage cheese, cream cheese, salt, and pepper in a blender on low until smooth, about 20 seconds. Add spinach, red pepper, and green onions to egg mixture, and quickly pulse to combine. Evenly divide mixture among prepared cups.

Tightly cover silicone mold with aluminum foil coated with cooking spray. Carefully lower the mold into Instant Pot onto the trivet. Place lid on Instant Pot, and seal the vent. Set the Steam setting for 10 minutes. Once Instant Pot is warmed up, the timer will begin to count down.

When time is up, release pressure and let vent for 10 minutes. Transfer mold from Instant Pot to a wire cooling rack. Let cool in the mold about 3 minutes before serving.

Recipe Summary

  • 2 teaspoons olive oil
  • 1 bell pepper (any color), cut into four 1/2-inch-thick rings
  • 4 large eggs
  • Coarse salt and ground pepper
  • 2 teaspoons grated Parmesan
  • 4 slices multigrain bread, toasted
  • 8 cups mixed salad greens

In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast. Toss salad greens with 1 teaspoon oil and season with salt and pepper serve alongside eggs.

Pepper and Egg Sandwich Ingredients

  • The Peppers. Most pepper and egg sandwich recipes call for either bell peppers (green peppers) or sweet peppers. The sandwich is traditionally mild, though I like to include some hotter peppers, like the jalapeno pepper. Try it with pepperoncini peppers or sport peppers. Toss in a serrano pepper for good heat. I cook mine down with oil in a hot pan, though you can also use roasted peppers.
  • Onion. I use either a small yellow onion or small white onion, though sometimes use a milder shallot when I have them on hand. You can easily skip the onions if you want. I enjoy the added flavor.
  • Eggs. You gotta have eggs for a pepper and egg sandwich! Use 6 large eggs for 4 sandwiches, though you can easily include more for larger sandwiches.
  • The Cheese. This is classic Italian-American cooking, so I like to use some shredded Parmesan or Romano cheese. I also add in a more melty cheese to help hold things together and for extra flavor. Provolone is commonly used, though try it with pepper jack. I&rsquove made this recipe with gruyere and white cheddar as well and loved the results.
  • The Seasonings. I use a bit of salt and black pepper and a few red pepper flakes. Use garlic powder if you&rsquod like, or fresh chopped garlic. The choice is yours.
  • The Buns. I use crusty French rolls usually, though a couple of slices of thick Italian bread are great, too. Any sandwich roll will work here, like hoagie rolls or ciabatta.
  • The Condiments. Don&rsquot forget the hot sauce! I like mine nice and spicy, obviously, though I often see them served with ketchup as well. Hot giardiniera is popular in the Chicago area.

Egg Pepper Rings with Carrot Salsa

Make it gluten-free by serving eggs and peppers over lettuce instead of an English muffin.

medium bell peppers (red and yellow)

large carrots, coarsely grated

cherry or grape tomatoes, quartered

clove garlic, finely chopped

fresh cilantro, roughly chopped

Toasted English muffins, for serving

  1. Slice eight ½-in.-thick rings from peppers. Chop remaining peppers and transfer to a medium bowl.
  2. Heat 1 Tbsp oil in a large nonstick skillet on medium. Add pepper rings and cook until they begin to soften and turn golden brown, 3 to 4 minutes per side.
  3. Meanwhile, in a bowl, toss carrots, tomatoes, garlic, and chopped peppers with remaining Tbsp oil and pinch each salt and pepper, then fold in cilantro.
  4. Crack 1 egg into each pepper ring sprinkle with oregano and ¼ tsp each salt and pepper. Cover and cook until whites are set, 4 to 5 minutes for soft yolks. Top with carrot salsa and serve on English muffins if desired.


PER SERVING: 250 calories, 16.5 g fat (4 g saturated fat), 14 g protein, 320 mg sodium, 11 g carbs, 3 g fiber


Recipe adapted from Better than Bouillon. For more information about Better than Boullion, visit


  • 2 tablespoons Better Than Bouillon® Seasoned Vegetable Base
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • 1 red bell pepper, cut into 2 inch pieces
  • 1 orange bell pepper, cut into 2 inch pieces
  • 1 yellow bell pepper, cut into 2 inch pieces
  • 1 green bell pepper, cut into 2 inch pieces
  • 1 large onion, cut into 1 inch wedges
  • 18 cherry tomatoes


Set EGG for direct cooking (no convEGGtor) at 400°F/204°C.

Combine the Seasoned Vegetable Base, olive oil, red wine vinegar and red pepper flakes in a medium sized bowl. Add the cut vegetables to the bowl and toss to coat.

Thread the vegetables onto Big Green Egg Flexible Skewers, alternating bell peppers, onions and tomatoes.

Place the skewers directly onto the EGG and grill for 1-2 minutes per side.


Pour the olive oil in a cast-iron skillet over medium heat. Add the sliced onions and a couple pinches of salt, and stir to coat the onions completely in the olive oil. Turn the heat to low, and it'll stay on low for the rest of the time you're caramelizing the onions. Keep a close eye on the onions, with frequent stirring.

As you continue to frequently stir the onions, you'll notice them first go transparent, then begin to brown. You're doing good, keep stirring over low heat. Once they've been on the heat for around 10-15 minutes, you can add a dollop of salted butter, the sliced mushroom and another pinch of salt and some black pepper, and stir. Let cook for 2 minutes, stirring frequently.

Add the thyme leaves to the pan, stir and take the pan off the heat to let cool slightly.

Prepare the baking dish: I use an 8-inch glass baking dish for this, because I like to see the layers of the Strata and that size dish works well for this quantity of ingredients. Place the bread cubes into the dish so that they cover the bottom of the dish in one layer without overlapping. You'll have extra bread cubes — hang on to them to add them to the top of the dish just before putting it in the oven. Now add the onion and mushroom mixture on top of the bread cubes, spreading it as much as you can in one even layer. Then, add half of the cubed or grated Gruyère cheese in one even line on top of the vegetables.

In a mixing bowl, whisk together the eggs, milk and another pinch of salt. Pour this over the ingredients in the baking dish, then top with the other half of cheese. Cover the baking dish in plastic wrap and place it in the refrigerator for 8 hours (or overnight).

The next day, once the ingredients have all become friendly in the fridge, it's time to bake! Heat your oven to 350 F. Remove the plastic wrap from the baking dish and put it on the middle rack of your oven. Bake it for 45 minutes to an hour, until the egg is baked through and the top is browned.

Remove from the oven and let cool, then garnish with thyme leaves, cut into it and enjoy warm or at room temperature.


  • 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, thinly sliced
  • 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
  • 1 fresh small hot chile (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
  • 2 to 3 cloves garlic, thinly sliced
  • 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika
  • 2 teaspoons (8g) whole or ground cumin seed
  • 1 (28-ounce 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note)
  • Kosher salt and freshly ground black pepper
  • Large handful minced cilantro, parsley, or a mix
  • 6 eggs
  • Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
  • Crusty bread, for serving

Egg in a pepper recipe - Recipes

Buckle up, friends. This recipe is over the top, reach for a third one, I can’t believe I made these at home delicious. Starbucks has long been the coffee and breakfast-on-the-go queen and with their recent release of the Sous Vide Egg Bites, the craze has continued. Their bites are creamy and delicious and altogether fairly healthy, especially when compared to the fat-laded Starbucks muffins (which we all know are really cupcakes without the frosting!). But, they’re also super expensive – totalling just shy of $5 for two of them!

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We took a look at their recipe and realized that it’s so easy to recreate them at home and with cleaner ingredients! So why not? We’re always up for a healthy, filling breakfast we can meal prep at the beginning of the week.

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These copycat egg bites are simple to whip together in a high powdered blender or with an immersion blender. Simply blend the base ingredients – eggs, cottage cheese, Monterey jack cheese, and salt and pepper – together and gently stir in the remaining ingredients. Using a blender thoroughly combines the ingredients, but it also adds air to the mixture, which ensures the final product is light and fluffy instead of dense.

The Instant Pot craze is still in full effect and accessories that work with this gadget have begun to spring up. While some may not be worth your money, there are silicone molds that have been popping up on Amazon and they are incredible, let me tell you. Simply pour the egg mixture into the molds, making sure those tasty fillings are divided equally, then cover each mold in tin foil (we use heavy duty to make sure it’s completely covered). Do not use the silicone lids that come with the molds! While they fit perfectly, they are only for storage and may melt or off-gas if put in the Instant Pot.

For this recipe, you’ll use the Steam function to cook the egg bites and keep them light and fluffy. Steam for 10 minutes and then allow for a 10 minute natural release. Make sure you don’t skip the NPR! In this recipe, the bites need that extra time to finish cooking (much like you leave hard boiled eggs in the pot of hot water after bringing it to a boil).

The final product is a flavorful way to fuel your weekday mornings! Store them in the fridge in an airtight container, then heat them up in the microwave using 30 second intervals. Or better yet, use a toaster oven to warm them up to keep them soft! This recipe makes 7 bites total and a serving is 2, so you’ll get just over 3 servings per batch. Go ahead and eat that extra one right after they come out. We know you want to sample it! Now, time to get cookin’.

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Rhiannon loves to cook and bake but has also never said "no" to a takeout burrito (see, she's just like you!). Despite slowly running out of room in her cabinets, she continues to expand her collections of cookbooks and kitchen gadgets and is deeply jealous of people who can just "whip something up" without a recipe. When she's not in the kitchen, you can find her camping and hiking with her husband and rescue dog, Waffles.

Roasted Red Pepper & Baked Egg Galettes

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Baked Egg Galettes with roasted red peppers and onions. The peppers and onions are roasted then baked on top of puff pastry with an egg in the center. These galettes are perfect for breakfast, brunch, or dinner!

Brinner is on the table! Come and get it!

Brinner. That’s right. As in, breakfast for dinner.

I have a new obsession with eating anything breakfasty for my last meal of the day. Psst. We’re not counting midnight snacks. The snacks that are eaten in the dark with my face in the refrigerator shouldn’t count. What am I eating you ask? Things like this cold out of the tupperware container. Friends don’t count midnight snacks eaten by other friends. <— First rule of friendship right there. Therefore, those do not count. And neither does this.

But on a more serious note, I take my breakfast very seriously. And I take breakfast made for dinner even more seriously. I love thinking up new ways to use eggs for breakfast or brunch recipes. Quiches, migas, and scrambled eggs are just a few of my favorite breakfast food items.

That’s before I discovered these baked egg galettes. These are definitely topping the list now. Buttery puff pastry smeared with a hint of sour cream and topped with roasted red peppers and onions and an egg right in the center. Yum!

We love to have these baked egg galettes for dinner with a side salad but they would also be the star of a brunch buffet. The best part about this baked egg recipe is that you can prepare the roasted peppers ahead of time and bake these babies off just before sitting down to eat.

The puff pastry squares just need a quick egg wash and a small dollop of sour cream then simply make a halo or ring out of the peppers and into the oven they got for about 12-14 minutes then add an egg in the center and finish it off for another 7 minutes in the oven. So while everyone’s chit-chatting over their first cup of coffee [or mimosas] you could pop these babies out like the good host you are, serving up warm egg galettes instead of scrambled eggs out of a chafing dish. <– pro status right there.

Eggs . If you prefer your eggs a little more runny, you can under-bake them a little. These are perfectly cooked with the yolk also being cooked, not runny or super firm, just right. Instead of the 7 minutes you could bake for 5 with the egg on top, that should ensure a slightly runnier egg yolk.

Seasoning. The seasoning for this recipe are quite simple. I don’t like a whole bunch of spice first thing in the morning so we’re keeping it pretty simple with some ground coriander, ground cumin, dried thyme, salt and pepper. That doesn’t mean you can’t serve these breakfast galettes with some hot sauce on the side. Or even add in a pinch or two of some red pepper flakes right into the seasonings.

Puff Pastry. Make sure to use a good quality puff pastry sheet. You can purchase 6-6 inch squares or buy a large sheet and cut them yourself. I used a sheet that was 10吋 and just cut them into6 pieces, which left me with 5 inch squares but it’ll work just the same.

I hope you make these baked egg galettes this weekend and wow some family and friends.