Gabby has been wanting to try and make an omelet for awhile now but I have been intrigued with the idea or trying to bake eggs in muffin tins for individual portions and grab and go. After showing her some example pictures she agreed and was sold trying it. She wanted to do a very basic combo of fresh tomato, cheese and basil. Gabs has developed a real love of basil since we started growing it in the garden last Summer and this was a perfect opportunity to us it.
The egg cups were surprisingly easy to make and Gabby actually prepared the whole recipe herself from start to finish. We keep these in the fridge and just reheat them in a microwave for a quick and fuss-free breakfast, lunch or dinner.
6 large eggs
½ cup egg whites
3 tablespoons grated parmesan cheese
1 cup sliced cherry tomatoes
¼ cup chopped fresh basil
a dash of salt and pepper
Preheat the oven to 350 degrees. Crack the eggs into a large bowl, pour in the egg whites and the parmesan cheese. Whisk to break up the eggs and mix well. Add the tomatoes, basil, salt and pepper and stir some more.
Coat a standard size 12 muffin tin with cooking spray and divide/pour in the egg mixture to fill all 12 cups, filling each about ¾ full. Bake for 25 minutes until the eggs are set, firm and lightly browned
Serving size: 1 egg cup Calories 50 Protein 5 g Carb 1 g Fiber 0 g Sugars 0 g Fat 3 g Saturated fat 1 g Sodium 75 mg