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In recent years, there has been a notable shift in breakfast trends, with many health-conscious individuals seeking to incorporate more vegetables into their morning meals. Eggplant, often overlooked as a breakfast ingredient, has garnered attention for its versatility and unique flavor profile. As a result, Mini Breakfast Eggplant Rounds have emerged as a delightful and nutritious breakfast option that not only satisfies hunger but also boosts your daily vegetable intake.

Mini Breakfast Eggplant Rounds

Start your day with these delicious Mini Breakfast Eggplant Rounds! This nutritious breakfast option combines roasted eggplant with creamy eggs, melty cheese, and fresh herbs for a flavorful and satisfying meal. Not only do they boost your vegetable intake, but they’re also low in calories and high in fiber. Perfect as a quick breakfast or a delightful brunch item, these versatile rounds are sure to impress and energize your mornings. Embrace the unique taste of eggplant and elevate your breakfast routine!
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Ingredients
  

1 medium-sized eggplant

3 large eggs

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 cup diced tomatoes (fresh or canned)

1/4 cup chopped fresh basil

1 teaspoon garlic powder

Salt and freshly ground pepper to taste

Olive oil for brushing

Optional: Hot sauce or balsamic glaze for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Eggplant: Cut the eggplant into 1/2-inch thick rounds. Arrange the rounds on a baking sheet lined with parchment paper. Lightly brush both sides of each eggplant round with olive oil, then generously season with salt and freshly ground pepper.

      Roast the Eggplant: Place the baking sheet in the preheated oven. Roast the eggplant rounds for approximately 15-20 minutes, or until they are tender and lightly browned. Be sure to flip the rounds halfway through cooking for even browning.

        Make the Egg Mixture: While the eggplant is roasting, crack the eggs into a mixing bowl. Whisk them vigorously until they are fully blended. Add the shredded mozzarella, grated Parmesan, diced tomatoes, chopped basil, garlic powder, and a pinch of salt and pepper. Stir well until all ingredients are combined.

          Add the Egg Mixture: Once the eggplant has finished roasting, remove it from the oven. Carefully spoon a generous portion of the egg mixture onto each eggplant round, ensuring a nice heaping scoop.

            Bake Again: Return the baking sheet to the oven and bake for an additional 10-15 minutes. You're looking for the eggs to be set and the cheese to be beautifully melted and bubbly.

              Serve: Once baked, take the eggplant rounds out of the oven and allow to cool for a couple of minutes. Optionally, drizzle with hot sauce or balsamic glaze before serving. Enjoy these delightful bites warm as a perfect breakfast or brunch treat!

                Prep Time, Total Time, Servings: 10 min | 35 min | 4 servings

                  Presentation Tips: Serve on a colorful platter garnished with extra fresh basil leaves for a vibrant touch.