Best Tomato Egg Cups Recipes

TOMATO EGG CUPS

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.

BAKED PARMESAN AND TOMATO EGG CUPS

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.

TOMATO AND BASIL EGG CUPS

Steps:

• 1. Preheat the oven to 350 degrees F. Spray a muffin tin with coconut oil spray. In a medium bowl, whisk the eggs together with the salt and pepper. Stir in the tomatoes, onion, and basil. 2. Spoon the egg mixture into the muffin cups, filling each one about halfway full. Bake for 25-30 minutes until the eggs are set. Remove from the oven and set on a cooling rack. Serve warm or store in the refrigerator.