Tomato, Mozzarella, and Basil Baked Egg Cups

• 6 large eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 12 cherry tomatoes, halved
• 1/2 cup fresh mozzarella, diced
• 1/4 cup fresh basil, chopped
• 2 tablespoons grated Parmesan

Steps

1. 1 Preheat oven to 375°F.
2. 2 Whisk together eggs, milk, salt, and pepper in a bowl.
3. 3 Place a tomato half and some mozzarella in each muffin tin cup.
4. 4 Pour egg mixture evenly into the cups.
5. 5 Sprinkle with basil and Parmesan.
6. 6 Bake for 15 minutes or until eggs are set.
7. 7 Let cool slightly before removing from tin.

Equipment

• Muffin tin
• Mixing bowl
• Whisk

Variations

• Add cooked spinach for extra greens.
• Substitute feta cheese for mozzarella for a tangy twist.

Substitutions

• If you're out of fresh basil, use 1 teaspoon of dried basil.
• Substitute cheddar cheese for mozzarella if preferred.

Pairings

• Fresh orange juice
• Coffee or tea

Nutrition

Tips

• For a richer flavor, use whole milk. Skim milk works in a pinch but won't be as creamy.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 20-30 seconds.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a preheated oven at 350°F for 10 minutes.

Serving Suggestions

• Serve with a side of fresh fruit salad.
• Pair with a crusty baguette for a satisfying brunch.

FAQ