These easy breakfast bell peppers are a delicious and fun brunch idea! In less than 30 minutes you can have these on the table.
TIP: While all bell peppers grow from the same plant, red bell peppers are the longest on the vine and green the least. Therefore, red bell peppers are the sweetest followed by yellow and orange and, finally, green.
This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
80 g
shredded cheddar cheese
4 slices
bacon, cooked and chopped
4
bell peppers, seated and tops removed
4
large eggs
Sea salt
Freshly ground black pepper
Chopped fresh parsley, for garnish
1 cup
shredded cheddar cheese
4 slices
bacon, cooked and chopped
4
bell peppers, seated and tops removed
4
large eggs
Sea salt
Freshly ground black pepper
Chopped fresh parsley, for garnish
Utensils
Step 1
Insert the crisper basket and close the hood. Select AIR CRISP, set the temperature to 390 F, and set time to 15 minutes. Select start/stop to begin preheating.
Step 2
Meanwhile, divide the cheese and bacon between the bell peppers. Crack one of the eggs into each bell peppers, and season with salt and pepper
Step 3
When the unit beeps to signify it has preheated, please each bell pepper in the basket. Close the hood and cook for 10 to 15 minutes, until the egg whites are cooked, and the yolks are slightly runny.
Step 4
Remove the peppers from the basket, garnish with parsley, and serve.
Insert the crisper basket and close the hood. Select AIR CRISP, set the temperature to 390 F, and set time to 15 minutes. Select start/stop to begin preheating.
80 g
shredded cheddar cheese
4 slices
bacon, cooked and chopped
4
bell peppers, seated and tops removed
4
large eggs
Sea salt
Freshly ground black pepper
Chopped fresh parsley, for garnish
1 cup
shredded cheddar cheese
4 slices
bacon, cooked and chopped
4
bell peppers, seated and tops removed
4
large eggs
Sea salt
Freshly ground black pepper
Chopped fresh parsley, for garnish
Step 2 of 4
Meanwhile, divide the cheese and bacon between the bell peppers. Crack one of the eggs into each bell peppers, and season with salt and pepper
80 g
shredded cheddar cheese
4 slices
bacon, cooked and chopped
4
bell peppers, seated and tops removed
4
large eggs
Sea salt
Freshly ground black pepper
Chopped fresh parsley, for garnish
1 cup
shredded cheddar cheese
4 slices
bacon, cooked and chopped
4
bell peppers, seated and tops removed
4
large eggs
Sea salt
Freshly ground black pepper
Chopped fresh parsley, for garnish
Step 3 of 4
When the unit beeps to signify it has preheated, please each bell pepper in the basket. Close the hood and cook for 10 to 15 minutes, until the egg whites are cooked, and the yolks are slightly runny.
80 g
shredded cheddar cheese
4 slices
bacon, cooked and chopped
4
bell peppers, seated and tops removed
4
large eggs
Sea salt
Freshly ground black pepper
Chopped fresh parsley, for garnish
1 cup
shredded cheddar cheese
4 slices
bacon, cooked and chopped
4
bell peppers, seated and tops removed
4
large eggs
Sea salt
Freshly ground black pepper
Chopped fresh parsley, for garnish
Step 4 of 4
Remove the peppers from the basket, garnish with parsley, and serve.
