Sheet Pan Yellow Bells & Eggs

Total Time

Prep: 15 min. Bake: 20 min.

Makes

2 servings

Ingredients

• 1/2 medium zucchini, halved lengthwise and cut into 1/4-in. slices
• 1 cup fresh sliced Brussels sprouts
• 1 shallot, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 large sweet yellow pepper, cut into 4 rings
• 4 large eggs, room temperature
• 1/4 cup shredded Parmesan cheese

inkscape:window-x="-8" inkscape:window-height="705" inkscape:window-width="1366" fit-margin-bottom="0" fit-margin-right="0" fit-margin-left="0" fit-margin-top="0" showgrid="false" inkscape:document-rotation="0" inkscape:current-layer="layer1" inkscape:document-units="mm" inkscape:cy="272.28448" inkscape:cx="193.28669" inkscape:zoom="0.49497475" inkscape:pageshadow="2" inkscape:pageopacity="0.0" borderopacity="1.0" bordercolor="#666666" pagecolor="#ffffff" id="base"> image/svg+xml Text Ingredients

Directions

1. Preheat oven to 350°. Place first 5 ingredients in a large bowl. Drizzle with oil; toss to coat. Place pepper rings on a baking sheet. Arrange vegetable mixture around peppers. Bake for 12 minutes.
2. Break and slip an egg into center of each pepper ring; sprinkle with Parmesan. Bake until whites are set and yolks begin to thicken, 8-10 minutes.

Nutrition Facts

2 pepper rings with 1-1/2 cup vegetables: 373 calories, 26g fat (7g saturated fat), 379mg cholesterol, 626mg sodium, 16g carbohydrate (3g sugars, 3g fiber), 20g protein.

source https://www.tasteofhome.com/recipes/sheet-pan-yellow-bells-eggs/

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: