Cheesy Egg Burger Bowls
Cheesy Egg Burger Bowls
Ingredients
For the Burger Bowls
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Filling
- 4 large eggs
- 1 cup shredded Monterey Jack cheese
- 1/4 cup red onion, finely diced
- 1/4 cup green bell pepper, finely diced
- 1/4 cup Roma tomato, seeded and diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
- 4 American cheese slices
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Divide the ground beef into 4 equal portions. Place each portion on the prepared baking sheet, spacing them out. Using the bottom of a can (like a soda can) or a round mold, firmly press down into the center of each meat portion to create a deep, cup-like well with raised sides. Season the formed meat cups evenly with salt and black pepper.
⏱️ 5 min
- 3
Carefully crack one large egg into the center of each meat cup. Distribute the shredded Monterey Jack cheese, diced red onion, diced green bell pepper, and diced tomato evenly among the four cups, filling the spaces around the egg.
⏱️ 3 min
- 4
Drizzle each burger bowl with ketchup and yellow mustard. Sprinkle the fresh chopped parsley over the fillings. Place one slice of American cheese on top of each filled burger bowl.
⏱️ 2 min
- 5
Bake in the preheated oven for 18-22 minutes, or until the meat is cooked through, the cheese is melted and bubbly, and the egg whites are set but the yolk is still runny (adjust baking time for desired egg yolk consistency).
⏱️ 20 min•🌡️ 375
- 6
Carefully remove the Cheesy Egg Burger Bowls from the oven. Let them rest for a minute or two before serving. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Egg Burger Bowls
Ingredients
For the Burger Bowls
- 1 1/2 pounds ground beef, 80/20 lean
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Filling
- 4 large eggs
- 1 cup shredded Monterey Jack cheese
- 1/4 cup red onion, finely diced
- 1/4 cup green bell pepper, finely diced
- 1/4 cup Roma tomato, seeded and diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
- 4 American cheese slices
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Divide the ground beef into 4 equal portions. Place each portion on the prepared baking sheet, spacing them out. Using the bottom of a can (like a soda can) or a round mold, firmly press down into the center of each meat portion to create a deep, cup-like well with raised sides. Season the formed meat cups evenly with salt and black pepper.
⏱️ 5 min - 3
Carefully crack one large egg into the center of each meat cup. Distribute the shredded Monterey Jack cheese, diced red onion, diced green bell pepper, and diced tomato evenly among the four cups, filling the spaces around the egg.
⏱️ 3 min - 4
Drizzle each burger bowl with ketchup and yellow mustard. Sprinkle the fresh chopped parsley over the fillings. Place one slice of American cheese on top of each filled burger bowl.
⏱️ 2 min - 5
Bake in the preheated oven for 18-22 minutes, or until the meat is cooked through, the cheese is melted and bubbly, and the egg whites are set but the yolk is still runny (adjust baking time for desired egg yolk consistency).
⏱️ 20 min•🌡️ 375 - 6
Carefully remove the Cheesy Egg Burger Bowls from the oven. Let them rest for a minute or two before serving. Serve immediately and enjoy!
⏱️ 2 min