Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light December 1999


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

209 calories; calories from fat 34%; fat 7.9g; saturated fat 2.7g; mono fat 2.5g; poly fat 0.8g; protein 12.4g; carbohydrates 21.8g; fiber 0.5g; cholesterol 220mg; iron 2mg; sodium 594mg; calcium 181mg.