Pepper Eggs in a Hole (or Bell Pepper Egg Rings) are a super easy, healthy, light breakfast. A great way to add veggies to your breakfast. Low carb and keto-friendly, too!
This is a fun light breakfast that is super easy to make. It takes about 10-15 minutes, at most, to make this. Your coffee can brew while you are cooking the eggs, and then you can sit down to healthy breakfast perfection and enjoy these colorful eggs.
Related recipe: Veggie-Loaded No Bake Frittata
Eggs in a Hole
Eggs in a Hole is traditionally made with bread - you cut a hole in a piece of bread, toast it in a skillet, and crack an egg into the hole. Yes, it is very delicious.
But if you're trying to add more veggies to your diet, switching the bread for bell pepper rings makes a GREAT healthier eggs in a hole breakfast.
Related recipe: Swiss Chard, Kale, and Potato Frittata
Are these bell pepper egg rings keto?
Yes! These are keto. You can also serve these with sliced avocado (keep reading for a few delicious seasoning ideas for these eggs!)
Related recipe: Mini Quiches with Phyllo Dough
What kind of bell pepper to use for pepper eggs in a hole:
You can use ANY KIND of bell pepper to make these pepper eggs! Red, orange, yellow, green - they're all good. You can use a combination of colors. Just keep in mind that you'll probably only need less than 1 whole bell pepper to make 4 eggs, since you're only cutting the bell pepper into thin 1/2 inch rings.
That said, here are some tips for eggs-in-a-hole-success:
- Use a wider bell pepper instead of a narrower one. With a narrow bell pepper, you risk the egg overflowing. Which is totally OK!
- Use the center part of the bell pepper for uniform bell pepper rings
- Try to carefully slice the bell peppers using one straight cut. If you keep the edges straight, the egg will not ooze out from under the bell pepper ring. And if it does ooze out... that's OK too!
- If you like your egg runny, you can let the egg cook uncovered. If you prefer your egg completely set, then use a lid to cover the pan and cook over low heat. This way the egg will have time to cook without burning at the bottom while the heat is trapped under the lid
Related recipe: Savory Pancakes with Green Onions
Ideas to make this even tastier
Here are a few ways to make these eggs in a hole fancier and tastier:
- Use truffle salt for amazing gourmet flavor. I love this one from the San Francisco Salt Company
- Or smoked sea salt for a nice smoky flavor. Again, the San Francisco Salt Company has a nice one (here)!
- Top this with Everything but the Bagel seasoning from Trader Joe's. That stuff is AMAZING
- Add a pinch of cayenne pepper or smoked paprika on top
- Sprinkle on some tajin. This stuff is like crack if you like spicy foods
- Finely diced fresh herbs, such as basil, parsley, or cilantro (basil is so good with eggs!)
- Serve this with slices of avocado for a more filling (keto-friendly!) breakfast.
- Serve with prosciutto, ham, or breakfast sausage
Related recipe: Savory Oatmeal
Looking for other crazy easy low carb recipes?
- Keto Asiago cheese crisps
- Avocado stuffed with Cajun shrimp salad
- Cheesy stuffed mini bell peppers
- Roasted mini bell peppers with quail eggs
Looking for more breakfast egg recipes?
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Pepper Eggs in a Hole
- 1 large bell pepper - (or use rings from different color bell peppers)
- 1/2 tablespoon olive oil
- 4 eggs
- 4 pinches salt and pepper - or more to taste
- Optional seasonings: Everything but the Bagel Seasoning, tajin, cayenne pepper, truffle salt, smoked sea salt, fresh herbs, or smoked paprika
- Large non-stick skillet
- Slice the bell pepper in half and then neatly cut four 1/2-inch rings out of the bell pepper. The neater the cuts, the better the egg will stay inside the pepper. Remove any seeds and white flesh from the pepper rings.
- Heat a non-stick large flat pan, and brush it with 1/2 tablespoon olive oil. Place the 4 pepper rings on the pan, and cook on medium/high heat for about 2 minutes, or until the peppers start browning.
- Flip each pepper and turn down the heat. Carefully crack an egg into the center of each pepper. If your pepper is really large and the egg doesn't cover all of the surface inside the pepper, use a fork to gently push the egg whites towards the pepper so that each pepper is completely filled with egg - it looks better that way 🙂
- Season with salt and pepper. If you want to get fancy, use truffle salt. Cook on low until the whites are set but the yolks are still runny. Use a large spatula to carefully get under each egg in a hole, loosen it from the pan, and transfer onto a plate. Sprinkle with any optional seasonings that you like!
- You want to use a large bell pepper, or at least a wide bell pepper (it can be short, if you're only making 4 eggs). If your pepper is too thin, your egg will overflow
- If you prefer your eggs more cooked, cover the pan with a lid so that the heat stays in and cooks the eggs more thoroughly
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.