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Baked Parmesan & Tomato Egg Cups
Baked Parmesan & Tomato Egg Cups

Baked Parmesan & Tomato Egg Cups

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Cook Minutes 33 Min
Prep : 10 Min Cook: 23 Min
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 large tomatoes (about 3-inch diameter), cut horizontally in half, seeded
1/4 cup KRAFT 100% Parmesan Aged Grated Cheese, divided
6 eggs
1 Tbsp. chopped fresh basil
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Step 1
Heat oven to 350ºF.
Step 2
Place tomatoes, cut sides up, on baking sheet; sprinkle evenly with half the cheese.
Step 3
Slip cracked egg into each tomato half; sprinkle with remaining cheese.
Step 4
Bake 20 to 23 min. or until egg whites are set and yolks are cooked to desired doneness. Sprinkle with basil.
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Substitute
Prepare using Kraft 100% Parmesan Light Grated Cheese.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
110
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 2.5 g
13 %
Cholesterol 190 mg
Sodium 140 mg
6 %
Carbohydrate 4 g
Fibre 1 g
Sugars 3 g
Protein 9 g
Vitamin A
20 %
Vitamin C
20 %
Calcium
8 %
Iron
6 %
Servings
6 servings, 1 tomato half (149 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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