1/4 cup plus 2 tablespoons (1 1/2 ounces) shredded reduced-fat sharp cheddar cheese
3 English muffins, split and toasted
How to Make It
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.
Super yummy and simple. I read the other reviews, and I reduced the amount of milk to 1/2c. Since I only wanted two servings, I used two eggs and two English muffins. I halved the milk, tomatoes, and basil. Salt and pepper to taste. I increased the cooking time to 25 minutes. NOTE: The remaining liquid is from the tomatoes.
I tried to make these twice in individual ramekins and both times the egg and milk didn't cook up. The first time I microwaved it after for 1 minute and that worked and the second time, I mixed everything up and cooked it for an additional 12 minutes. Tomorrow I am just going to try to mix the ingredients before baking and hope that works out. Flavors were good though. I didn't dirty a bowl to mix the milk and s&p.
Reduced milk to 1/2 c; prefer basil over flat leaf parsley; beat eggs and subbed egg substitute for 2 of the whole eggs; have to gently mix in the milk too. problem is that it takes 2x as much time as the recipe calls for. but we love it!
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