Cacio e Pepe Scrambled Egg Pepper Cups

This flavorful breakfast scramble cooks right inside a pepper cup!

The Deets

Pepper cups are hands down one of my favorite breakfast options because they’re so versatile, and you can get creative with the toppings and fillings. They’re basically mini egg bakes, but the twist is that you use rings of bell pepper as the base, which not only looks adorable but adds a delicious, slightly sweet crunch to the dish. To make them, you simply slice your bell pepper into rings and then pour the egg mixture right in the center of each one. The pepper holds the egg perfectly, making it both fun to cook and eat!

One of the best parts about this recipe is how customizable it is. You can throw in whatever ingredients you have on hand – think cheese, veggies, meats, or even herbs – and it’ll turn out delicious. For my version, I kept it simple by mixing the eggs with some milk and parmesan, which makes them extra creamy with that perfect salty kick. If you don’t have bell peppers on hand, don’t worry! You can easily swap the pepper rings for other vegetables like a thick slice of tomato or even a ring of onion. Both work just as well and add their own unique flavor.

Once your egg and pepper cups are cooked through, I like to top them off with a generous sprinkle of freshly cracked black pepper. It gives the dish an extra little kick of spice, balancing out the creaminess of the egg mixture. These pepper cups are not only fun to make, but they also look super cute on the plate, making them a great option for breakfast or brunch. If you enjoyed this recipe, be sure to check out all my other breakfast ideas! And if you give these pepper cups a try, let me know in the comments how you liked them and what toppings you used!

• Breakfast

Cacio e Pepe scrambled egg pepper cups

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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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