If you’re craving a cozy, no-fuss brunch without the crowd or a light weeknight meal to have with a salad or veggie, these Sunrise Tomato Cups are your new go-to. Packed with savory stewed tomatoes, mushrooms, green onions, and a cheesy Parmesan finish, this dish is warm, simple, and perfectly portioned for one. Whether you’re treating yourself to a lazy weekend breakfast or need a quick midweek meal that feels like comfort food, this ramekin recipe has your back—with zero food waste and minimal cleanup.

Sunrise Tomato Cup

Sunrise Tomato Cups are an any time of day yum with stewed tomatoes, green onions, mushrooms and a little parmesan cheese with an egg baked right in the center.

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Prep Time 5

Cook Time 25

Course Breakfast, Lunch, Supper

Cuisine American

Servings person

Equipment

Ingredients

½ cup stewed tomatoes
1 tbsp butter
¼ cup green onion sliced
⅛ lb mushrooms sliced
½ tbsp flour
⅛ tsp basil
⅛ tsp garlic salt
dash pepper
dash sugar
2 tbsp parmesan cheese
1 egg

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Instructions

Using mesh strainer and the back of a spoon, drain and press the fluid out of the tomatoes — or drain super well if you don't have a strainer
Melt 1/2 tbsp of butter in pan, add mushrooms and onions and cook till limp and slightly browned (2-4 minutes)
Add other 1/2 tbsp of butter to pan and let it melt, then add 1/2 tbsp of flour and mix through
Add spices and a pinch of parmesan
Grease ramekin
Add mixture to ramekin and bake for 25-30 minutes depending on how you like your egg, still slightly runny center 25 min, hard center 30 min
Top with rest of parmesan and a sprinkle of parsley if you'd like

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Sunrise Tomato Cups