Baked Eggs in a Cup

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Baked Eggs in a Cup
Prep/Cook
25 minutes
Difficulty
NA
Servings
Serves 4

Ingredients

2 tablespoons Simple Truth Organic Unfiltered Olive Oil
1 1/2 teaspoons Simple Truth Organic Ground Cumin
1/2 teaspoon crushed red pepper flakes
1 teaspoon paprika
1/2 teaspoon salt
4 green onions, chopped
1 garlic clove, chopped
1 cup Simple Truth Organic Grape Tomatoes, halved
4 Flat Out Fold-It bread (or sub regular Flat Out)
4 Simple Truth Grade A Cagefree Large Brown Eggs 
1/2 cup Italian parsley, chopped

Directions

  1. Preheat oven to 350 degrees.
  2. Add olive oil to a large skillet over medium-high heat. Stir in cumin, red pepper flakes, paprika, salt, onions, and garlic. Cook until onions soften, about 2 minutes. Stir in tomatoes and cook until the tomatoes are soft, another two or three minutes. Set aside.
  3. Spray large muffin tins with cooking spray. Take flat bread halves and tuck them in. If needed, criss-cross the bread into a shell so there is coverage across the bottom and the egg and filling doesn't run out.
  4. Divide the tomato filling into each bread cup. Crack a single egg into each bread cup, not overfilling the cup. Pierce the yolk and stir slightly so it doesn't dry out while baking.
  5. Carefully place in the oven (racks in the center) and bake for about 15 minutes, until the whites have set and are opaque. Garnish with parsley.

Nutritional Info *per serving

calories 355
grams protein 16
grams total fat 15
grams fiber 3
gram saturated fat 3
grams carbohydrates 38
mgs cholesterol 317
mgs sodium 730

Nutritional Info *per serving

calories 355
grams protein 16
grams total fat 15
grams fiber 3
gram saturated fat 3
grams carbohydrates 38
mgs cholesterol 317
mgs sodium 730