Tomato Basil Cheese Cups

These delectable, savory cups are inspired by a recipe that first appeared in Marlene Sorosky’s Cookery for Entertaining. With a focus upon adding more vegetables to everything I make and modifying for gluten-free, here’s my version.


  • 4 tablespoons butter

  • 5 eggs, beaten

  • 1/4 cup almond flour

  • 1/2 cup feta cheese

  • 1/3 cup small-curd cottage cheese

  • 1/2 cup cherry tomatoes, sliced in half

  • 1/4 cup chopped, fresh basil

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon cayenne pepper

  • 1 tablespoon olive oil


  • Preheat oven to 400-degrees.
  • Melt butter in the microwave in a microwave safe bowl.
  • Mix beaten eggs, feta cheese and cottage cheese together.
  • Toss the tomatoes in olive oil and place on a baking sheet. Roast the tomatoes for 15 minutes and then puree in a food processor.
  • Fold the tomatoes and the basil into the egg and cheese mixture.
  • Add cayenne pepper and garlic powder.
  • Grease mini-cupcake tins with butter and then add the balance of the butter to the egg mixture.
  • Spoon the egg and cheese mixture into cups filling 3/4 full.
  • Bake for 15 minutes or until the tops start to brown and the egg is set.