Baked Eggs & Chicken in Sweet Pepper Cups

Prep Time: 10 min
Cook Time: 30 min
Serves: 2

Eggs & chicken baked in sweet pepper nests are a delicious and delightful breakfast. This is more of a concept than an actual recipe so feel free to get creative. Pack in small containers for a portable breakfast. They are also delicious for lunch or a light supper meal.


1 sweet red pepper, large, cut in half lengthwise
2 eggs, fresh, medium
6 tbsp (90 mL) cheese, Swiss Emmental, shredded
6 tbsp (90 mL) chicken, breast, cooked, diced
1/2 tsp (2.5 mL) sun-dried tomato & herb seasoning, low sodium
1/8 tsp (0.5 mL) sea salt
2 tbsp (30 mL) parsley, fresh, chopped (optional garnish)


1 Preheat oven to 350°F (175°C).
2 Cut peppers in half vertically through the stems and discard inner seeds and membranes. Keep the stems on as they look nice and help to hold in the filling. Coat two individual ramekins with vegetable cooking spray and add a pepper half to each.
3 Crack an egg into each pepper half. You can whisk eggs with a fork instead of leaving whole if you prefer. Cut cooked chicken into a small dice. Sprinkle chicken over eggs along with the shredded cheese, herb blend and sea salt.
4 Bake 30 minutes or until eggs are set and the cheese and red pepper are lightly browned. Garnish with fresh chopped parsley (optional garnish).