Jilted Eggs

Cooking Light
6 servings (serving size: 1 egg with toppings and 1 muffin half)


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6 large eggs
Cooking spray
1 1/2 cups diced tomato
1 tablespoon chopped fresh basil
3/4 cup 2% reduced-fat milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup plus 2 tablespoons (1 1/2 ounces) shredded reduced-fat sharp cheddar cheese
3 English muffins, split and toasted


Preheat oven to 350°.

Break eggs, 1 at a time, into a shallow casserole dish coated with cooking spray. Combine tomato and basil. Top each egg with 1/4 cup tomato mixture. Combine milk, salt, and pepper; spoon 2 tablespoons milk mixture over tomato mixture. Sprinkle each serving with 1 tablespoon cheese. Bake at 350° for 20 minutes or until eggs are set. Serve with English muffins.

Note: Eggs can also be baked individually. Break 1 egg into each of 6 (6-ounce) custard cups coated with cooking spray. Top with tomato and milk mixtures and cheese as directed in recipe. Place cups on a baking sheet, and bake as directed.

Created date

December 1999

Nutritional Information

Calories 209
Caloriesfromfat 34 %
Fat 7.9 g
Satfat 2.7 g
Monofat 2.5 g
Polyfat 0.8 g
Protein 12.4 g
Carbohydrate 21.8 g
Fiber 0.5 g
Cholesterol 220 mg
Iron 2 mg
Sodium 594 mg
Calcium 181 mg