BAKED PARMESAN AND TOMATO EGG CUPS

Baked Parmesan and Tomato Egg Cups image

Prepare our Baked Parmesan and Tomato Egg Cups for brunch next weekend. Requiring just four ingredients, these simple, elegant Baked Parmesan and Tomato Egg Cups are pretty to look at plus delicious to eat.

Provided by My Food and Family

Categories Dairy

Time 33m

Yield 6 servings

Number Of Ingredients 4

Ingredients

3 large tomatoes (about 3-inch diameter), cut horizontally in half, seeded
1/4 cup KRAFT Grated Parmesan Cheese, divided
6 eggs
1 Tbsp. chopped fresh basil

Steps:

Heat oven to 350ºF.
Place tomatoes, cut sides up, on baking sheet; sprinkle evenly with half the cheese.
Slip cracked egg into each tomato half; sprinkle with remaining cheese.
Bake 20 to 23 min. or until egg whites are set and yolks are cooked to desired doneness. Sprinkle with basil.

Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 140 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 3 g, Protein 9 g