These healthy breakfast sandwiches are a LIFESAVER on busy days.
In a nonstick pan, heat cooking oil on medium heat. Add peppers and sauté for 2-3, until they start to soften.
Grease 6 ramekins. Add an egg to each. Break the yolk of the egg with a fork but do not scramble.
Add 1/6 (about 2 heaping tablespoons) of peppers to egg cup.
Place in oven and bake for 10-12 minutes or until eggs are firm. Let cool and remove from ramekins.
Wrap in parchment paper or cellophane. Store in a freezer bag or freezer container.
To reheat, place in microwave oven for 1-2 minutes, until thawed and heated through.
You can cook the eggs stove top in a non stick frying pan with a 3" ring.
For extra protein, add one of my healthy chicken sauasge patties.