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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
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