We have a deep fondness for eggs, especially those sourced from free-roaming chickens basking in the sun on the countryside. We savor them in various delicious ways. Today, however, marked our inaugural venture into the realm of oven-baked eggs.

This breakfast is both effortlessly prepared and exceedingly satisfying.

Here’s what you’ll need:

• 6 eggs
• 1 plump red pepper
• 2 sprigs of green onions
• 2 strips of bacon
• Salt, pepper, and paprika to your liking

I whisked the eggs thoroughly, seasoning them to perfection. Then, I divided the finely diced vegetables and bacon into two oven-safe containers. Next, I poured the eggs into the two dishes, ensuring an equal distribution, and placed them in the oven over medium heat.

We prefer them on the well-done side, but feel free to bake them to your personal preference.