About
These egg cups use simple ingredients for a simple meal component or snack. Enjoy your on-the-go breakfast of fresh tomatoes, basil, and mozzarella cheese all baked in an egg cup.
Ingredients
- 6 large raw egg
- 1 ½ tablespoon heavy cream
- ¼ teaspoon salt
- ⅛ teaspoon black pepper, ground
- ½ teaspoon italian seasoning
- 6 leaf basil, fresh
- 6 grape grape tomato
- 6 teaspoon, shredded mozzarella cheese
Instructions
- Preheat an oven to 375 degrees. In a small bowl, whisk together the eggs, cream, salt, pepper, italian seasoning, and chopped fresh basil. Set this aside.
- Spray 6 muffin tins with pan spray. Inside each muffin tin lay down 2 halves of a grape tomato (1 whole per cup). Pour the egg mix into each muffin tin and top each one off with 1 tsp of shredded mozzarella.
- Bake the egg cups for 25 minutes. Allow the egg cups to cool for a few minutes before releasing from the pan.
Nutrition Facts
- Servings: 6
- Calories: 99.5kcal/416.4kJ (per serving)
- Fat: 7.3g (per serving)
- Carbs: 1.1g (per serving)
- Protein: 7.0g (per serving)
