By Dr. Michelle Hagel, ND
This is one of my favorite summer breakfast recipes, I make a batch and we eat them for a few days. I have a garden at home and use fresh basil and tomatoes from my garden and the flavor is amazing. They are so easy and so good I hope you enjoy them!
Balsamic Tomato and Basil Egg Cups
1 Tomato (medium, diced, juices drained)
1/2 cup Basil Leaves (chopped)
1 1/2 tsp Balsamic Vinegar
1/8 tsp Sea Salt
Preheat the oven to 350ºF (175ºC).
In a bowl, combine the eggs, tomato, basil, balsamic vinegar, and salt.
Scoop the mixture into lined (or greased) mini muffin cups. Bake for 20 minutes or until cooked through.