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

8 Eggs

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.