Cacio e Pepe Scrambled Egg Pepper Cups

Cacio e Pepe Scrambled Egg Pepper Cups are a 6 ingredient breakfast twist on the classic Cacio e Pepe dish.

Cacio e Pepe Scrambled Egg Pepper Cups are a fun, flavorful twist on a classic breakfast. Sweet bell peppers are halved and roasted until just tender, then filled with fluffy scrambled eggs seasoned with plenty of black pepper and Parmesan for that signature cacio e pepe taste. The peppers act as both a vessel and a vibrant addition, making this a wholesome, veggie-packed way to start the day.

Each bite is creamy, peppery, and a little sweet from the roasted peppers, with the cheese melting into the eggs for a rich, savory finish. They’re easy to make, naturally gluten-free, and perfect for meal prep or brunch entertaining. Plus, baking the eggs right inside the peppers means minimal cleanup and a presentation that looks as good as it tastes.

• Breakfast

Cacio e Pepe Scrambled Egg Pepper Cups

Cacio e Pepe Scrambled Egg Pepper Cups are a 6 ingredient breakfast twist on the classic Cacio e Pepe dish.

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Ingredients

• ▢ 1 egg per pepper cup
• ▢ 1 bell pepper
• ▢ dash milk or half and half
• ▢ 1 cup grated parmesan
• ▢ lots of black pepper
• ▢ 1 tbsp butter
• ▢ sea salt
• ▢ red pepper flakes

Instructions 

• Crack 3 eggs into a bowl and add truffle and milk. Whisk until smooth and combined.
• Add butter to a hot pan and let melt. Meanwhile slice pepper and get your best slices ready. Add to the pan.
• Pour eggs into pepper slices. Don’t worry if some egg spills out, just use a spatula to keep the egg near the pepper. When it cooks it will stay together.
• Add tons of cracked pepper, salt and parmesan. Cover with a lid and cook for about 2-3 min on medium/ low heat.
• Remove lid and flip. Cook for about another minute and add to a plate. Season with more parm, salt, pepper and red pepper flakes. Enjoy!

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