Gather your supplies. Start by gathering your cooking supplies. You will need a large bowl, a whisk, a spoon, a muffin tray, and liners. If you have a nonstick silicone muffin pan, you can skip the paper cups.
Gather your ingredients. Lay out all of the materials listed above, plus any extras you intend to include. If you don't use muffin liners, you'll also need olive oil or cooking spray.
Combine the major ingredients first, then add the toppings. In a large bowl, combine the eggs, milk, cheese, basil, and salt and pepper seasoning. Whisk until smooth. Pour the mixture into your muffin tin, then top with two halved tomatoes.
Bake them. Preheat the oven to 350 °F. Bake the egg pieces until they are firm and slightly crispy on the outside. (You can also make egg bits in an air fryer.)
Enjoy or store them for later. Enjoy them while they're still fresh and warm, or keep them in the fridge for a quick breakfast later. Reheating egg bits is quick and simple.
10 pasture-reared eggs ½ cup milk of your choice (if using plant milk, choose unsweetened). 1/4 cup grated Parmesan or Pecorino Romano cheese.
16 cherry or grape tomatoes halved 5 large basil leaves, finely sliced ¼ teaspoon pink Himalayan sea salt ¼ teaspoon black pepper
Preheat oven to 350 °F. Whisk together the eggs, milk, cheese, basil, salt, and pepper. –
Coat the 12-cup muffin tray with olive oil or cooking spray.
Fill each muffin tray with about ¾ of the egg mixture. Place two halves of tomato on top of each.
Place the tin in the oven for 12–18 minutes.