Baked Parmesan And Tomato Egg Cups Recipes

EGG BREAKFAST CUPS RECIPE BY TASTY

Egg Breakfast Cups Recipe by Tasty image

Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese

Provided by Joey Firoben

Categories Breakfast

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

5 eggs
salt, to taste
pepper, to taste
spinach, chopped
tomato, diced
onion, diced fine
1 bell pepper, diced fine
1 head broccoli, cut into small florets
parmesan cheese
cheddar cheese

Steps:

Preheat oven to 350°F (180°C).
In a measuring cup, beat the eggs until smooth. Set aside.
In a greased muffin tin, place your desired combination of fillings into each muffin cup.
Season each cup with salt and pepper.
Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
Bake for 20 minutes, until set.
Enjoy!

Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams

BAKED EGGS IN TOMATO CUPS

Baked Eggs in Tomato Cups image

From Vegetarian Times 2006 posted to www.dgustibus.com A bit of a warning, this recipe is designed to show off garden fresh heirlooms as well as range free chicken eggs. It isn't going to taste the same with factory chicken eggs and shipped tomatoes.

Provided by drhousespcatcher

Categories Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

8 large tomatoes
1/3 cup fresh grated parmesan cheese
8 medium eggs
1 teaspoon herbs, of your choice see note
4 slices cheddar cheese or 4 slices American cheese, sliced into four pieces
salt
fresh ground pepper

Steps:

Note the tomatoes should be fresh picked and should be at the point where you can still hollow them out but headed for buttery soft in the next day or so.
Herbs: oregano,chervil, basil, sage, Mrs. Dash.
Preheat oven to 425°F while slicing tomatoes. Remove tops the scoop out seeds and pulp.
Place in a shallow baking dish, sprinkle with a bit of salt or Mrs Dash [I used Italian], fresh ground pepper and put in a pinch of the parmesan cheese.
Crack the egg into the tomato. Sprinkle with pepper, salt or Mrs. Dash, other herbs and a tiny bit of parmesan.
Bake for 20 minutes for soft yolks and 30 to 35 for hard. During the last 4 minutes place two slices of the cheddar cheese in a cross pattern on top. Melt and let brown. When I removed I put a small amount of fresh chives on top of the cheese.
Serves 8.

Nutrition Facts : Calories 170, Fat 10.4, SaturatedFat 5.1, Cholesterol 182, Sodium 222.2, Carbohydrate 7.7, Fiber 2.2, Sugar 5.1, Protein 12.2

BAKED PARMESAN AND TOMATO EGG CUPS

Baked Parmesan and Tomato Egg Cups image

Prepare our Baked Parmesan and Tomato Egg Cups for brunch next weekend. Requiring just four ingredients, these simple, elegant Baked Parmesan and Tomato Egg Cups are pretty to look at plus delicious to eat.

Provided by My Food and Family

Categories Dairy

Time 33m

Yield 6 servings

Number Of Ingredients 4

Ingredients

3 large tomatoes (about 3-inch diameter), cut horizontally in half, seeded
1/4 cup KRAFT Grated Parmesan Cheese, divided
6 eggs
1 Tbsp. chopped fresh basil

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.

Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 140 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 3 g, Protein 9 g

BAKED PARMESAN TOMATOES

Baked Parmesan Tomatoes image

"No matter how many tomatoes I give to neighbors, I always have too many left for my family to eat," writes Kay Lunsford of Charlotte, North Carolina. "So I came up with this yummy recipe that helped us out with my predicament!"

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 medium tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
3 tablespoons seasoned bread crumbs
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 teaspoons canola oil

Steps:

Cut tomatoes in half widthwise; place cut side up in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredients; sprinkle over tomatoes. , Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown.

Nutrition Facts : Calories 74 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 382mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

BAKED EGG IN HAM CUPS WITH PARMESAN AND GREEN ONION

Baked Egg in Ham Cups With Parmesan and Green Onion image

You don't have to wait until a special occasion, make these for your breakfast tomorrow. I entered the recipe as 1 egg so you can easily scale it to just the number you need. If serving a crowd, use your muffin tin/silpat. Just 1 or a few use a ramekin or silpat cup. Add other things to the cup as the spirit moves you!

Provided by Ambervim

Categories Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1 slice ham, thin
1 egg
2 teaspoons parmesan cheese, grated
1 tablespoon green onion, chopped
smidge oil
salt
pepper

Steps:

Preheat oven to 375F.
Oil your ramekin (or silpat cup or muffin tin).
Place the ham inside of it, making a nice cup.
Crack your egg into the center.
Top with green onion and cheese.
Salt and pepper to taste.
Bake for 15-20 minutes. I prefer the yolk still runny -- less time.
Pop onto your plate and serve.

Nutrition Facts : Calories 87.8, Fat 5.7, SaturatedFat 2.1, Cholesterol 188.9, Sodium 122.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 7.7

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