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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 299 calories
  • 25 min
  • 4 servings

Ingredients

  • 1 (4 oz) pkg crumbled feta cheese
  • 10 eggs
  • 1 small pkg fresh basil
  • 1 pint grape tomatoes
  • black pepper
  • butter, unsalted
  • salt

Instructions

  1. Preheat oven to 400°F and position a rack near the bottom of the oven. Grease 12 muffin cups with butter.
    • 2 tbsp butter, unsalted
  2. Wash and dry the fresh produce.
    • 1 pint grape tomatoes
    • 1 small pkg fresh basil
  3. Quarter the grape tomatoes and add to the muffin tins.
  4. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; add to the muffin tins.
  5. Crack the eggs into a medium bowl and season with salt and pepper; whisk together and pour on top of the tomatoes and basil.
    • 10 eggs
    • 1 tsp salt
    • 1 tsp black pepper
  6. Top eggs with feta.
    • 1 (4 oz) pkg crumbled feta cheese
  7. Bake for 15-18 minutes, until eggs are set in the center. Remove from the oven and let cool for 1 minute. Use a spatula to wedge each egg out of its cup.
  8. Serve warm or cool for breakfast on the go. Enjoy!

Nutrition per Serving

Calories
299
Fat
23g
Net Carbs
4g
Protein
19g

Cookware

  • chef's knife
  • colander
  • cutting board
  • measuring spoons
  • mixing bowls
  • muffin pan
  • oven mitts
  • spatula
  • whisk or fork