Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 12 Egg Muffins
These heavenly treats will surely make your day complete! With this very simple set of ingredients, you can have the best breakfast ever! A big thanks to my sister, Heather, for this spectacular recipe! I am so glad that I gave it a try because I never would have tasted perfection if it wasn’t for you! I have listed all the ingredients and directions so all you have to is follow them step by step and you are good to go! Give this recipe your take if you prefer. I know that you can do a lot to take this recipe to the next level! Anyway, have a beautiful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
½ c sun-dried tomatoes, sliced
1 c spinach, finely diced
½ medium yellow onion, finely diced
4 large basil leaves, finely diced
salt and pepper, to taste
8 large Eggs
¼ c milk (any kind)
⅓ c feta cheese crumbles
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray in a 12-cup muffin tin.
Slice the spinach, sun-dried tomatoes, yellow onion, and basil.
Fill each cup with the prepared veggies and herbs.
Fill each cup as well with 1 tsp of crumbled feta cheese.
Add milk and eggs into a mixing bowl. Whisk until well mixed.
Pour the mixture over each cup.
Sprinkle salt and pepper over each cup.
Place them inside the preheated oven and bake for about 22 minutes or until done.
Remove from the oven and allow them to cool for a few minutes at room temperature.
Serve and enjoy!
Nutrition Facts:
Serving Size: 2 egg muffins, Calories: 156 | Sugar: 4 | Fat: 8 | Carbohydrates: 8 | Fiber: 2 | Protein: 12
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