Wednesday, January 4, 2012

Tomato and Basil Baked Egg Cups

Let's face it. Whether or not any of us will admit it... we are all on the "going to eat healthier in 2012" kick and although I refuse to make resolutions, I do like setting goals. I love to eat, but I would would also like to look a bit better in my swim suit this coming summer so I am making it a "goal" to eat a lot less and a lot healthier! 

This recipe is a great protein start to the day.  (Research shows that starting your day off with protein is a good option because it keeps you fuller longer, which can aid in your weight loss goals.)  Although this is a "pre-health kick" version with matchstick potatoes and cheese on top, you could certainly remove those options and be left with a great and healthy start to your morning.

Tomato & Basil Baked Egg Cups
Yield: One Egg Cup 

1 slice bacon (optional)
1 teaspoon melted butter
2-3 slices deli ham, chopped
1 egg
1/4 slice Cheddar cheese (or any cheese of your liking; optional)
1-2 cherry tomatoes (for topping)
Basil, chopped (for topping)
Dash of salt and pepper

Preheat oven to 350 °F

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup or small individual ramekin. Place a teaspoon of butter in the bottom of muffin cup and then add ham. Drop in egg. 

Bake in preheated oven for 20 to 25 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked. 

Remove from muffin cup or ramekin and top with tomatoes and basil. Sprinkle with dash of salt and pepper and dig in! (The pictured egg here is over a bed of home-made hash browns.)

Note: This recipe is for 1 serving. Scale it to the number of eggs you would like to bake. It's so simple and delicious and a great idea for a brunch you're hosting!
Hope you LOVE it as much as we did!
-The Little Bitchin Kitchen

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