Spice up brunch with individual servings of these tasty, easy-to-make Parmesan-Baked Eggs with Peppers.

Recipe by MyRecipes January 2014

Gallery

Credit: Julie Bidwell; Styling: Stephanie Hanes

Recipe Summary

prep:
15 mins
cook:
27 mins
total:
42 mins
Yield:
Serves: 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Mist 6 shallow (approximately 12-oz.) baking dishes with cooking spray. Place on a large baking sheet.

    Advertisement
  • Warm oil in a large skillet over medium-high heat. Add onion and peppers; cook, stirring often, until softened but not browned, about 10 minutes. Add garlic and sauté 1 minute longer. Stir in tomato paste and 1 Tbsp. water. Taste and season with salt and pepper.

  • Divide vegetable mixture among baking dishes. Crack two eggs into each dish; sprinkle with cheese and season with salt and pepper. Bake until egg whites are set but yolks are still runny, about 15 minutes. Let stand 5 minutes before serving to allow yolks to firm up a little.

Nutrition Facts

214 calories; fat 15g; saturated fat 4g; protein 14g; carbohydrates 6g; fiber 1g; cholesterol 374mg; sodium 372mg.
Advertisement
Advertisement