Tomato Basil Egg Muffin Cups Recipes

SPINACH AND FETA BAKED EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Spray a six-cup muffin tray with nonstick spray.
• In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients.
• Distribute the mixture evenly between the muffins cups.
• Bake until the eggs are set, about 15 minutes.
• Enjoy!

TOMATO-BASIL EGG MUFFIN CUPS

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).

TOMATO BACON CUPS

Steps:

• In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

STOVE TOP TOMATO-BASIL STUFFIN' EGG MUFFIN

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package; cool 5 min.
• Press 1/4 cup stuffing onto bottom and up side of each 12 muffin pan cups sprayed with cooking spray, forming 1/4-inch rim around top of each; fill with tomatoes. Sprinkle with basil.
• Beat eggs in measuring cup; pour over stuffing cups. Top with cheese.
• Bake 20 min. or until centers are set. Let stand 5 min. before serving.