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Quick Tomato and Basil Egg Cups: A Healthy Morning Meal
These savory egg cups are baked with cherry tomatoes, fresh basil, and gooey cheese in a muffin tin ideal for meal prep, brunch, or a grab-and-go breakfast. Keto-friendly and gluten-free!
Ingredients
- 6 large eggs
- ½ cup cherry tomatoes halved
- ¼ cup fresh basil chopped
- ½ cup shredded mozzarella or parmesan cheese
- ¼ cup milk or heavy cream optional for fluffier texture
- Salt and pepper to taste
- Olive oil or cooking spray for greasing muffin tin
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
- Whisk eggs with milk (if using), salt, and pepper in a bowl.
- Divide ingredients: Evenly distribute tomatoes, basil, and cheese into 6 muffin cups.
- Pour egg mixture over the ingredients, filling each cup about ¾ full.
- Bake for 15–18 minutes or until the centers are set and tops are slightly golden.
- Cool slightly, then run a knife around edges to release. Serve warm.
Notes
- You can prep these in advance and refrigerate for up to 4 days or freeze for later.
- Try variations with spinach, bell peppers, mushrooms, or feta cheese.
- Great as a brunch item with toast or salad on the side.
Nutrition
Calories: 90kcalCarbohydrates: 2gProtein: 6gFat: 6gFiber: 0.5g