Margarita Pizza Egg Bites
These appetizer bites are inspired by pizza margarita, which is topped with tomato sauce, cheese, basil and olive oil. The egg bites puff in the oven but then deflate as they cool into two- or three-bite appetizers. Don’t use the fresh mozzarella that usually comes in balls, because it has too much moisture for this recipe–instead, look for the mozzarella that is sold in blocks. It is important to spray the muffin cups well with nonstick spray, otherwise the eggs will stick. The bites can be served warm or at room temperature.
Make This Recipe
Ingredients
Nonstick cooking spray
10 large Eggland’s Best eggs
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
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 |