Cooking spray for pan or muffin liners

1-2 Tablespoons olive oil

2 medium tomatoes, chopped

1 small onion, chopped

12-15 basil leaves, roughly chopped, plus more for garnish

10 large eggs

¼ cup milk (whole milk preferred, but any kind will work)

½ teaspoon kosher salt

½ teaspoon black pepper

1 cup shredded mozzarella cheese

Preheat the oven to 350 degrees. Spray a regular sized muffin tin with cooking spray (or use muffin liners). Set aside. 

In a medium sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped tomatoes and onion, and cook for about 5-6 minutes, or until the onion becomes translucent and most of the liquid evaporates from the tomatoes. (Add the second tablespoon of olive oil while sautéing if needed.)

Turn off the heat. Then, add the basil leaves to the pan and give it a couple stirs. You want the basil leaves to wilt slightly. Set the pan aside to cool for a few minutes.

In a medium bowl, whisk together the eggs, milk, salt, and pepper. Stir in the cheese, then add the sautéed tomatoes, onion, and basil. 

Divide the mixture evenly in the muffin tin. The eggs will expand a bit, so make sure you don’t fill the muffin tin all the way to the top. 

Cook for about 17-20 minutes, or just until the eggs are set. Be careful not to overcook, or the eggs will become spongy and dry. Let the egg cups cool in the pan for a few minutes before removing. 

Remove from the pan. You can enjoy them immediately, or store in an airtight container in the fridge and reheat in the microwave when you’re ready to eat. When you’re ready to serve, garnish with a little fresh basil, or try a drizzle of balsamic vinegar.

Quick Tip: Instead of tomatoes and basil, try adding chopped cooked bacon, wilted spinach or sautéed bell peppers. Or, change up the cheese by using Asiago, Gruyere, or cheddar.