Tomato Basil Egg Muffins
Fluffy baked egg cups loaded with fresh tomato and basil — meal-prep breakfast that's ready in 20 minutes. Reheat all week or eat straight from the pan.
- Total time
- 20 min
- Servings
- 4
- Calories
- 95
- Protein
- 8g
simplequickamericanvegetariangluten-freeeggsfluffysoft
Ingredients
- 8 whole egg
- ¼ cup milk
- 1 medium, diced tomato
- ¼ cup, chopped basil
Instructions
- 1
Preheat oven to 375°F and lightly oil a 12-cup muffin tin.
- 2
Whisk eggs with milk, salt, and pepper in a bowl until smooth and frothy.
- 3
Fold diced tomato and chopped basil into the egg mixture until evenly distributed.
- 4
Pour egg mixture into prepared muffin cups, filling each about three-quarters full.
- 5
Bake 12–14 minutes until centers are set but still slightly jiggly on top.
- 6
Cool in the pan for 2 minutes, then run a thin knife around edges to release.
Tools you’ll need
- oven
- 12-cup muffin tin
- mixing bowl
- whisk
- thin-bladed knife
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