These muffins are great right out of the oven and make a great brunch. They also can be frozen and carefully reheated as a make ahead quick breakfast or tasty and healthy snack.
1/2 cup sun-dried tomatoes, sliced 1 cup spinach, finely diced 1/2 medium onion, finely diced 1/3 cup of basil, finely diced
1/3 cup feta cheese crumbles 1/8th tsp. of salt and pepper 8 large eggs 1/4 cup milk
1. Preheat oven to 350 degrees and spray a 12-cup, nonstick muffin tin with cooking spray. 2. Evenly divide the the tomatoes, spinach, onion, basil, and feta cheese in the 12 cups of muffin tin. 3. Whisk together the eggs, salt, pepper, and milk. Then, pour egg mixture evenly on top of the veggies in order to fill each cup around 3/4 of the way full. 4. Bake at 350 degrees for 18 to 22 minutes.