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!
Ingredients
- 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
Instructions
- 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.
Notes
| 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. | |
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