Lowcalorieeggsintomatocups Recipes

TOMATO-BASIL EGG MUFFIN CUPS

Tomato-Basil Egg Muffin Cups image

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

Time 35m

Number Of Ingredients 8

Ingredients

10 large eggs
1/4 cup non-fat milk (low fat milk can also be used)
1/8 teaspoon black pepper
1/4 teaspoon kosher salt
1/2 cup diced cherry tomatoes
1/3 cup diced fresh basil
1/3 cup diced yellow onion
1/3 cup shredded reduced-fat cheddar cheese

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

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