Baked Eggs & Chicken in Sweet Pepper Cups
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 350°F (175°C).
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.
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.
Bake 30 minutes or until eggs are set and the cheese and red pepper are lightly browned. Garnish with fresh chopped parsley (optional garnish).
The recipe reheats well in an oven or microwave. Serve with fresh fruit and wholegrain toast for a complete meal.
|Per 175 g serving||Amount|
|Saturated Fat||5 g|
|Per 175 g serving||% Daily Value|