Margarita Pizza Egg Bites
These appetizer bites are inspired by classic pizza Margherita, with tomato sauce, mozzarella, fresh basil, and a drizzle of olive oil. The egg bites puff up beautifully in the oven, then settle as they cool into perfect two- or three-bite appetizers.
Ingredients
Nonstick cooking spray 10 large Eggland’s Best eggs
10 Eggland’s Best eggs, large
1/3 cup chopped basil
¼ cup half-and-half
¼ cup grated Parmesan, plus extra for sprinkling
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
12 cherry tomatoes halved
4 ounces mozzarella, cut into roughly ½-inch bits For best results, skip the fresh mozzarella and use block mozzarella instead.
Preparation
- Preheat the oven to 425˚ and spray a nonstick 12-cup muffin tin with cooking spray.
- In a bowl or large liquid measuring cup, whisk together the eggs, basil, half and half, Parmesan, olive oil, oregano, garlic powder, salt and pepper until evenly combined.
- Put two halves of a cherry tomato in each muffin cup and then evenly scatter all the mozzarella bits into the cups. Using a ¼-cup measuring cup, fill each muffin cup with the egg mixture to just below the top. Sprinkle the eggs with a little more Parmesan. Bake until the egg bites are puffed, brown around the edges and just set in the middle, about 15 minutes.
- Let the eggs cool in the pan for 10 minutes, then gently run a knife around the edges of each cup and remove the egg bites to a serving platter.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 121 |
| Fat | 7.2g |
| Saturated Fat | 2.6g |
| Cholesterol | 154mg |
| Sodium | 233mg |
| Carbohydrates | 4.8g |
| Dietary Fiber | 1.1g |
| Protein | 9.5g |
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