Margarita Pizza Egg Bites

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:

1. Preheat the oven to 425˚ and spray a nonstick 12-cup muffin tin with cooking spray.
2. 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.
3. 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.
4. 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.