Italian Baked Eggs
2 cups marinara sauce
8 large eggs
1/2 cup low fat milk
1/2 cup shredded Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
1/4 cup basil leaves, torn or chopped
Preheat oven to 425 degrees.
Lightly oil four 10-ounce ramekins or coat with nonstick spray.
Divide marinara sauce evenly into the ramekins.
Top with two eggs in each ramekins.
Divide the milk, Parmesan cheese, basil leaves, and season with salt and pepper to taste.
Bake until egg whites are cooked through, about 10 to 12 minutes, or longer if needed.
Serve immediately with fruit, toast or English muffin.