Go Back

Tomato Basil Egg Cups (Whole30, Paleo, Keto)

These super easy Tomato Basil Egg Cups are the perfect breakfast prep that are loaded with protein and are easy to heat up throughout the week!
Prep Time 5 mins
Cook Time 30 mins
Course Breakfast, brunch
Cuisine American
Servings 18 cups
Calories 50 kcal


  • 12 eggs
  • 1/4 cup water or non-dairy milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cup chopped fresh basil
  • 4 Roma tomatoes, chopped or sliced


  • Preheat your oven to 350° F.
  • Chop your basil and tomatoes and set aside.
  • In a large bowl, whisk together the eggs, water or non-dairy milk, salt, and pepper. Then fold in the chopped basil and tomatoes.
  • Spray your muffin tins with some non-stick spray. Carefully fill the muffin tins about 3/4 full.
  • Put the muffin trays in the oven and allow them to cook for about 25-30 minutes. Remove from the heat, allow it to cool, and remove from the tins.
  • Store in an airtight container in the refrigerator. To reheat, heat in the microwave for 1-2 minutes or until desired temperature.


Nutrition Facts
Servings: 18
Amount per serving  
Calories 47
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0.9g 5%
Cholesterol 109mg 36%
Sodium 108mg 5%
Total Carbohydrate 1.4g 1%
Dietary Fiber 0.4g 1%
Total Sugars 1g  
Protein 4g  
Vitamin D 10mcg 51%
Calcium 22mg 2%
Iron 1mg 4%
Potassium 111mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by 
Keyword basil, egg cup, eggcup, meal prep, tomato