Breakfast · Brunch · Egg Dishes · Italian

Tomato and Basil Baked Egg Cups

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While scanning the kitchenware aisles at Target this past weekend, as simple and unassuming jumbo muffin tin caught my eye, I was instantly inspired. Because Matt and I had just discussed cracking down on our budgets and making most meals at home (very difficult when living in the craziness of NYC), my first thought was to make some sort of baked egg cup. Not only would this be the perfect way to make gourmet breakfast sandwiches ahead of time, but it would also be a simple and impressive brunch menu idea. So I bought the pan without hesitation and got to work as soon as I returned home. To use up ingredients I already had on hand, I decided on an Italian-style egg cup. I combined scrambled eggs (cage-free, veg fed as always), minced garlic, diced tomatoes, fresh basil, and, of course, cheese, then baked the mixture in the jumbo muffin tin.

To my delight, the egg cups turned out perfectly flavored and equally pretty. A spur of the moment recipe coming out perfectly on the first try is one of my favorite feelings in the world.  These egg cups are substantial enough on their own (low-carb and gluten-free) or sandwiched on a whole wheat English muffin for a portable breakfast. Either way, I am so happy to have this recipe down as I know I’ll use it all the time. Another perk is that they freeze well, which makes them great for an on-the-go weekday breakfast or for a make ahead brunch. A successful trip to Target and a successful kitchen adventure!

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Tomato & Basil Baked Egg Cups
Servings: 2   Start to Finish: 30 min (not incl. cooling time)

Ingredients
2 Large Eggs
1/3 cup diced Plum Tomato (1/2 small tomato)
2 TBS Shredded Parmesan Cheese
1 TBS diced Pepperoncini Peppers, seeds removed (2 peppers)
1/2 tsp minced Garlic (1 small clove)
1/4 tsp Sea Salt, fine grain
10 medium size Basil Leave, chopped
1/2 cup shredded Mozzarella Cheese 
(I used Organic Valley Italian 4-cheese blend)

To Make
Preheat oven to 350 degrees. Coat Jumbo Muffin Tin Cups with cooking spray
or a light layer of olive oil.
Beat eggs together. Add all other ingredients except mozzarella cheese.
Divide evenly between 2 muffin tin cups (or more if you've multiplied
the recipe). Bake for 16-18 minutes until a knife inserted into the middle
on a muffin comes out clean. I turned the pan once during baking. 

Add 1/4 cup shredded mozzarella to the top of each muffin cup. Bake for
an additional 3-4 minutes until cheese is melty and bubbly.

Allow to cool until cheese is set. This will make the egg cups easier to
remove.

Serve immediately or allow to cool completely before refrigerating
or freezing for later use. To reheat, place back into tins and re-bake or
microwave in 15-20 second increments until heated through.

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