Jilted Eggs

Yield: 6 servings (serving size: 1 egg with toppings and 1 muffin half)

Ingredients

• 6  large eggs
• Cooking spray
• 1 1/2  cups  diced tomato
• 1  tablespoon  chopped fresh basil
• 3/4  cup  2% reduced-fat milk
• 3/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1/4  cup  plus 2 tablespoons (1 1/2 ounces) shredded reduced-fat sharp cheddar cheese
• 3  English muffins, split and toasted

Preparation

Preheat oven to 350°.

Break eggs, 1 at a time, into a shallow casserole dish coated with cooking spray. Combine tomato and basil. Top each egg with 1/4 cup tomato mixture. Combine milk, salt, and pepper; spoon 2 tablespoons milk mixture over tomato mixture. Sprinkle each serving with 1 tablespoon cheese. Bake at 350° for 20 minutes or until eggs are set. Serve with English muffins.

Note: Eggs can also be baked individually. Break 1 egg into each of 6 (6-ounce) custard cups coated with cooking spray. Top with tomato and milk mixtures and cheese as directed in recipe. Place cups on a baking sheet, and bake as directed.

Nutritional Information

Calories:

209 (34% from fat)

Fat:

7.9g (sat 2.7g,mono 2.5g,poly 0.8g)

Protein:

12.4g

Carbohydrate:

21.8g

Fiber:

0.5g

Cholesterol:

220mg

Iron:

2mg

Sodium:

594mg

Calcium:

181mg