Best 4 Tomato Egg Cups Recipes
Indulge in a culinary journey with our delectable Tomato Egg Cups, a delightful fusion of classic flavors and innovative presentation. These individual servings are not only visually appealing but also incredibly versatile, catering to various dietary preferences. Whether you're a vegetarian seeking a hearty and protein-packed meal or a meat lover looking for a satisfying side dish, our recipes have you covered. From the basic Tomato Egg Cups that capture the essence of this timeless combination to the Cheesy Tomato Egg Cups that add a luscious layer of melted cheese, each recipe offers a unique taste experience. For those seeking a vegetarian alternative, the Spinach and Feta Tomato Egg Cups provide a delightful burst of flavor, while the Prosciutto and Goat Cheese Tomato Egg Cups cater to those with a penchant for savory combinations. With step-by-step instructions and detailed ingredient lists, these recipes ensure that you can effortlessly recreate these culinary delights in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
EGG BREAKFAST CUPS RECIPE BY TASTY
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
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
EGG WHITE BREAKFAST CUPS (UNDER 50 CALORIES) RECIPE BY TASTY
Here's what you need: spinach, roma tomato, egg white, salt, pepper
Provided by Robin Broadfoot
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350˚F (180˚C).
- Lightly grease a muffin tin.
- Then divide equally the spinach across 6 cups.
- Dice the tomato, then fill the cups with the tomato and egg whites.
- Season with salt and pepper.
- Bake for 15 minutes, or until the whites have set.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 139 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
TOMATO EGG CUPS
Provided by Victoria Granof
Categories Egg Tomato Breakfast Brunch Bake Quick & Easy Cheddar Summer Cookie Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 425°F.
- 2. Slice off and set aside the top third of each tomato. Scoop out the seeds.
- 3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.
- 4. Break an egg into each tomato.
- 5. Bake, with the sliced tops, for 10 minutes.
- 6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.
- 7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.
BAKED EGGS IN TOMATO CUPS
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
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
Tips:
- Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the taste of your dish, so be sure to select ripe, juicy ones. Look for tomatoes that are deep red in color and feel heavy for their size.
- Don't overcook the eggs: The key to perfect tomato-egg cups is to cook the eggs gently so that they remain tender and custardy. Overcooked eggs will be tough and rubbery.
- Season to taste: Be sure to season your tomato-egg cups with salt and pepper to taste. You can also add other herbs and spices, such as garlic, onion, basil, or oregano, to your liking.
- Serve immediately: Tomato-egg cups are best served immediately, while they are still hot and bubbly. You can garnish them with fresh herbs or a sprinkle of cheese before serving.
Conclusion:
Tomato-egg cups are a delicious and easy-to-make breakfast, lunch, or dinner option. They are packed with protein and nutrients, and they can be customized to your liking. Whether you prefer your eggs sunny-side up or scrambled, and whether you like your tomatoes diced or sliced, there is a tomato-egg cup recipe for everyone. So next time you are looking for a quick and satisfying meal, give tomato-egg cups a try. You won't be disappointed!
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