Tired of making and eating the same breakfast day after day? Want something easy, beautiful and delicious? Bell Pepper Egg Flowers will put big smiles on your families face!
Cereal, pancakes, oatmeal and omelets.…breakfast can feel like one big “same old, same old” after a while. If you’re sick of making your normal breakfast rotation I bet your family feels the same way about eating it. Whenever I whip up these Bell Pepper Egg Flowers in the morning to my kids it’s like I bought a brand new car. It’s such a welcome novelty that my little guys go nuts with excitement! They both adore bell peppers and by adding a perfectly cooked egg and a sprinkle of parmesan cheese on top, this breakfast treat is an easy way to get protein and even a bit of veggies into my family’s bodies first thing in the morning.
Remember that FTD Mother’s Day slogan, “say it with flowers”? Well, after watching your kids make all gone with this recipe I think you’ll agree that roses and tulips aren’t the only flowers that can make a mom happy!
Bell Pepper Egg Flowers
Ingredients
Instructions
- Take 1 large bell pepper, slice into four 1/2″-thick rounds (or “flowers”) and remove the inner membranes (or white part).
- Heat 2 tsp of olive oil in a skillet over medium heat and cook the flowers for 2 minutes on one side.
- Flip the flowers over and crack an egg into the middle of each flower.
- Cover skillet and cook for 2-3 minutes for runny eggs or for 5 minutes for firm eggs.
- Sprinkle each flower with Parmesan a few seconds before you are ready to remove it from the pan.
- Serve.
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