Baked Eggs in Bell Pepper
Eggs and bacon make the dish filling and rich in protein, while bell pepper and tomatoes add a little fiber and freshness. It works well as a keto breakfast or a hot appetizer without flour.
Cut the bacon (40 g) into pieces and fry it briefly in a pan, then transfer it to a plate. Lightly brown the bell pepper halves (220 g) in the rendered fat so they soften a little.
Finely chop the red onion (30 g) and fry it briefly. Place the peppers into a baking dish, divide the bacon, onion, part of the hard cheese (40 g), and the halved cherry tomatoes (30 g) inside them, then carefully crack in the eggs (150 g).
Add the remaining cheese on top, season lightly with salt, and bake at 180 degrees C for about 30 minutes until the egg whites are fully set. Serve hot right away.
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