Best Loaded Egg Peppers Recipes

LOADED EGG PEPPERS

Loaded Egg Peppers image

Loaded Egg Bell Pepper Rings are quick breakfast full of protein and come together in minutes. Use any color of bell pepper and add your favorite toppings to make this your own.

Provided by Six Sisters

Yield 4

Number Of Ingredients 6

Ingredients

4 eggs
1 red bell pepper (you could use any bell pepper)
1/2 cup spinach (roughly chopped)
2 Tablespoons crumbled feta cheese
8 Cherry tomatoes (sliced)
Salt and pepper, to taste

Steps:

Heat large non-stick skillet on stove top to medium temperature.
Sliced the bell pepper into thick slices (about 1 centimeter thick). Clean out the seeds and middle so it's just the pepper edges.
Place the peppers in the pan on the stove top. Crack the egg into the bell pepper ring.
Sprinkle desired amount of spinach, feta cheese, cherry tomatoes, and salt and pepper over the egg in the pepper.
If you like your eggs soft, cook for 3-5 minutes, or until the eggs are cooked to preference.
If you like your eggs hard, break up the yolk (I just used a fork) for even cooking.
Cook 6-9 minutes, or until the eggs are cooked to preference.

Nutrition Facts : Servingsize 1 serving, Calories 143 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 244 mg, Carbohydrate 16 g, Sugar 10 g, Protein 17 mg

LOADED HUEVOS RANCHEROS WITH ROASTED POBLANO PEPPERS

Loaded Huevos Rancheros with Roasted Poblano Peppers image

This is a unique but tasty version of huevos rancheros. It's similar to a cowboy hash, as the potatoes take the place of the corn tortillas. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 poblano pepper
1/2 pound fresh chorizo or bulk spicy pork sausage
4 cups frozen O'Brien potatoes, thawed
1/2 cup shredded pepper jack cheese
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 large eggs
Salsa, sour cream and minced fresh cilantro

Steps:

Place poblano pepper in a 12-in. cast-iron or other ovenproof skillet. Broil 4 in. from heat until skin blisters, rotating with tongs until all sides are blistered and blackened, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Finely chop pepper; set aside., In the same skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Add potatoes; cook and stir until potatoes are tender, 8-10 minutes. Stir in cheese, smoked paprika, kosher salt, garlic powder and pepper., With the back of a spoon, make 4 wells in potato mixture. Break an egg in each well. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes. Serve with roasted pepper, salsa, sour cream and cilantro.

Nutrition Facts : Calories 426 calories, Fat 26g fat (10g saturated fat), Cholesterol 251mg cholesterol, Sodium 1114mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein.