Tomato Basil Egg Muffins with Parmesan

These savory egg muffins are packed with flavors of fresh tomatoes, fragrant basil, and salty Parmesan cheese, making them a delicious and diabetes-friendly option for a balanced breakfast or brunch.

Prep time: 15 | Cook time: 25 | Serves: 6

Ingredients

• 6 large eggs
• 2 Roma tomatoes, diced
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat the oven to 350°F and grease a muffin tin.
2. In a mixing bowl, whisk together the eggs, salt, pepper, and garlic powder.
3. Stir in the diced tomatoes, chopped basil, and Parmesan cheese.
4. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
6. Allow to cool slightly before removing from the muffin tin.
7. Serve warm and enjoy!