8 slices reg. bologna (not thick or thin slices)
3 eggs
2 tbsp. milk
2 tbsp. finely chopped onion
1 tbsp. snipped parsley
Dash pepper

In a large skillet over medium low heat, cook 3 slices of the bologna until the center puffs up, for 30 to 60 seconds. Using tongs, transfer bologna slices to muffin cups. Repeat with 3 more slices of bologna. Chop the remaining slices of bologna.

In a small bowl, beat together eggs, milk, and pepper. Stir in the chopped bologna, onion and parsley.

Pour egg mixture into bologna cups. Bake, uncovered, in a 375 oven for 15 to 17 minutes or until eggs are set.

Sprinkle with cheese (3 ounce shredded). Bake for 1-2 minutes more or just until cheese is melted. Loosen cups with a knife and transfer to a serving plate with a spoon. Top with chopped tomato. Makes 3 servings.