Bell Pepper Egg-in-a-Hole (Clean, Colorful, and Surprisingly Filling)
If you love a breakfast that feels a little “special” but takes almost zero effort, bell pepper egg-in-a-hole is the move. It’s basically the fun of classic egg-in-a-hole—minus the bread—so it feels lighter, brighter, and naturally gluten-free. You get a tender-crisp pepper ring, a perfectly cooked egg, and endless ways to customize it with herbs, cheese, hot sauce, or whatever you’ve got in the fridge.
This is the kind of recipe that’s ideal for a quick weekday breakfast, but it’s also cute enough to serve for brunch when you want something colorful on the plate without making a mess of the kitchen.
Why I Love This Recipe
- Fast + minimal cleanup: one pan, a few ingredients, done.
- Naturally low-carb and gluten-free: no swaps needed.
- Easy to customize: add cheese, salsa, bacon bits, herbs, or greens.
- Great texture contrast: soft egg + slightly sweet, crisp-tender pepper.
And if you’re in a breakfast groove lately, you’ll also love this easy, hearty option: This One-Pan Breakfast Bake Will Make You Skip.
Ingredients
For 2 servings (2 eggs):
- 1 large bell pepper (any color), cut into 2 thick rings (about ¾-inch each)
- 2 large eggs
- 1–2 teaspoons olive oil or butter
- Salt and black pepper, to taste
Optional add-ins (highly encouraged):
- Shredded cheese (cheddar, mozzarella, feta, pepper jack)
- Chopped scallions, parsley, cilantro, or chives
- Red pepper flakes or hot sauce
- Everything bagel seasoning
- Salsa or pico de gallo
- Baby spinach or arugula (to wilt in the pan)
Want an extra protein-forward breakfast idea to rotate in? Try This 3-Ingredient Egg Wrap Is Taking Over Busy on your “no time” mornings.
Swaps and Notes
- No bell pepper? Try thick rings of onion (they’re a little trickier) or use a large tomato slice and cook gently.
- Want the yolk runny? Keep heat at medium-low and cover briefly so the whites set without overcooking the yolk.
- Pepper ring too wobbly? Trim a tiny sliver off the bottom edge to create a flatter base.
- Cooking for kids? Use red or orange peppers—they’re naturally sweeter.
If you like quick breakfast “tricks,” the texture on The Viral Cottage Cheese Pancake Everyone’s is another fun one to try.
Step-by-Step Instructions
- Slice the pepper.
Cut your bell pepper crosswise into two thick rings. Remove any seeds and inner ribs. - Heat the pan.
Warm a nonstick skillet over medium heat and add olive oil or butter. - Sear the pepper rings.
Place pepper rings in the pan and cook for about 1–2 minutes to soften slightly. - Add the eggs.
Crack one egg into each pepper ring. If any egg white sneaks out, just nudge it back in with a spatula. - Season.
Sprinkle with salt and pepper (and any seasonings you love). - Cover and cook.
Cover the skillet and cook 2–4 minutes, depending on how you like your yolk.- For runny yolk: closer to 2–3 minutes
- For jammy/firm yolk: 4+ minutes
- Optional: add cheese.
Sprinkle cheese over the eggs during the last minute so it melts nicely. - Serve immediately.
Slide onto plates, add herbs/hot sauce/salsa, and eat while warm.
Tips for Success
- Use a nonstick pan if possible—eggs behave best there.
- Covering is the secret to setting the whites without burning the bottom.
- Go thicker on the pepper rings so they hold the egg and don’t turn floppy too fast.
- Lower heat if needed. If the pepper is browning too quickly, drop to medium-low.
Serving Suggestions and Pairings
This is great on its own, but it also plays well with:
- Toast or English muffin (if you’re not doing low-carb)
- Avocado slices with lime and flaky salt
- A spoonful of salsa or Classic Margarita Recipe Easy and Delicious if it’s brunch-o’clock
- Something refreshing on the side: This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
And if you’re doing a bigger breakfast spread, pair it with fruit and something sweet and easy like These Cake Mix Cookies Are My Go-To Shortcut for Easy Foolproof Treats for a fun brunch board situation.
Nutritional Information (Per Serving)
Estimated for 1 egg + 1 pepper ring cooked with ½ tsp oil (without cheese or extra toppings):
- Calories: ~120–160
- Protein: ~7 g
- Carbohydrates: ~6–9 g
- Fat: ~8–11 g
- Fiber: ~1–2 g
(Your exact numbers will vary based on pepper size, oil/butter amount, and toppings.)
Storage and Leftover Tips
This one is best fresh, but you can prep parts ahead:
- Prep ahead: Slice pepper rings and store in an airtight container for up to 3 days.
- Leftovers: Cooked egg-in-a-hole can be refrigerated up to 1 day, but the egg texture changes when reheated.
- Reheat gently: Low heat in a covered skillet for a couple minutes, or microwave in short bursts (the yolk may firm up).
More Recipes You’ll Love
If this recipe fits your “quick breakfast, low effort, big payoff” vibe, add these to your rotation:
- This One-Pan Breakfast Bake Will Make You Skip
- This 3-Ingredient Egg Wrap Is Taking Over Busy
- The Viral Cottage Cheese Pancake Everyone’s
- This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days
- These Cake Mix Cookies Are My Go-To Shortcut for Easy Foolproof Treats
Final Thoughts
Bell pepper egg-in-a-hole is one of those simple recipes that feels clever every time you make it. It’s bright, satisfying, and endlessly adaptable—perfect for breakfast, brunch, or even a quick “breakfast-for-dinner” moment.
If you make it, tell me how you topped yours—cheese? hot sauce? salsa? herbs? And if you want more easy, high-reward recipes like this, follow along for the next one.
Leave a Reply