TOMATO EGG CUPS
Provided by Victoria Granof
Categories Egg Tomato Breakfast Brunch Bake Quick & Easy Cheddar Summer Cookie Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 425°F.
- 2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
- 3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
- 4. Break an egg into each tomato.
- 5. Bake, with the sliced tops, for 10 minutes.
- 6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
- 7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.
TOMATO-BASIL EGG MUFFIN CUPS
Easy Egg Muffin Cups are mini omelets made in a muffin tin. Perfect for a grab-and-go breakfast or to freeze ahead for a protein-packed start to the day with no effort.
Provided by Toni Dash
Categories Breakfast
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spray a 12-cavity muffin tin (or 2 6-cavity muffin tins) with non-stick cooking spray and place on a rimmed baking sheet.
- In a 4 cup glass measuring cup or mixing bowl, whisk together the eggs and milk. Add the pepper and salt; whisk in.
- Add the tomatoes, basil, onion and cheese; stir to combine. Evenly distribute in the prepared muffin tin (will fill to just below to the top of each cavity).
- Bake for 20-25 minutes until set (will rise and be puffy on top). Remove and allow to cool slightly (normal for them to deflate).
Nutrition Facts : Calories 140 kcal, Carbohydrate 3 g, Protein 13 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 312 mg, Sodium 260 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
BACON AND TOMATO CUPS
Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.
Provided by TABKAT
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 42m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
- In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
- Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
- Bake in preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 15 g, Cholesterol 18.2 mg, Fat 15.1 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 429.6 mg, Sugar 2 g
BAKED PARMESAN AND TOMATO EGG CUPS
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
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
TOMATO, BASIL & PARMESAN SCRAMBLED EGGS
Spice up your Saturday morning scrambled eggs with a taste of the Mediterranean
Provided by Bill Granger
Categories Breakfast, Main course
Time 10m
Number Of Ingredients 7
Steps:
- Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.
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