Ingredients:

  • 12 large eggs
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup finely diced bell peppers
  • 1/2 cup shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously coat each cup of a 12-cup non-stick muffin tin with olive oil or butter.
  2. Distribute the diced bell peppers and shredded cheddar cheese evenly across the bottom of the 12 muffin cups to create a stable foundation.
  3. Carefully crack one egg into each cup.
  4. Season the tops of the eggs with kosher salt and cracked black pepper.
  5. Place the tin on the center rack and bake for 10–12 minutes until the whites are opaque and set, but the yolks still have a slight shimmer.