Lean & Green Healthy Pepper Egg in a Hole

OPTAVIA Counts:

• 1 Lean
• 3 Green
• 3 Condiment
• No Healthy Fat

Are you looking for a healthy, low-calorie breakfast that’s quick and easy to make? Look no further than this lean and green pepper egg in a hole recipe! This lean and green version of the traditional egg-in-a-hole recipe uses red bell peppers instead of butter or margarine. It also swaps out the bread with jicama, which has fewer calories than other types of bread. You can make this dish as spicy as you like by adding more jalapeno slices or use fewer slices if you’re sensitive to heat.

Try our lean and green pepper egg-in-a-hole recipe today! Would your family eat healthy American food every night? Prepare this healthy lean and green Pepper Egg in a Hole recipe and you’ll be creating a American meal that is on any healthy meal plan and second to none!

Difficulty: Medium

Servings: 4

Cooking Time: 20 minutes

Prep Time: 10 minutes

Lean & Green Pepper Egg in a Hole

Ingredients

• ½ tsp Black Pepper
• 8 large Eggs
• 2 cup Jicama Shredded
• 4 large Red Bell Peppers
• 1⅓ cup Reduced Fat Cheddar Cheese
• 1 tsp Salt (optional)*
• ¼ cup Tomatillo Salsa

Lean & Green Pepper Egg in a Hole

Instructions

1. Preheat the oven to 425°F.
2. Cut the bell peppers into eight rings, about ¾-inch thick. Discard the seeds and stems of the pepper, and mince the remaining flesh finely; set aside.
3. Place the eight pepper rings onto a sheet pan lined with parchment paper.
4. Add 1½ tablespoons of cheese to each ring, and then top each with one tablespoon of minced pepper. Bake for about 10 minutes until the cheese has melted.
5. Remove the sheet pan from the oven and crack one whole egg into each pepper ring.
6. Season the eggs with salt and pepper and top with the remaining cheese, about one tablespoon of cheese per pepper ring.
7. Bake for eight minutes until the eggs are cooked.
8. Meanwhile, combine the shredded jicama with the tomatillo salsa and the remaining minced red peppers, and arrange ¼ for each portion onto a plate.
9. Meanwhile, combine the shredded jicama with the tomatillo salsa and the remaining minced red peppers, and arrange ¼ for each portion onto a plate.