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.