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Sun-Dried Tomato & Egg Muffins
These filling breakfast muffins are perfect for a grab-and-go morning.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
Universal
Keyword:
Gluten-Free, Low-Carb, Vegetarian
Servings:
6
people
Calories:
135
kcal
Author:
SkinnyMs.
Ingredients
US Customary
-
Metric
8
eggs
large, beaten
1/2
cup
sun-dried tomatoes
soaked in very warm water until tender and chopped (soaking water discarded)
1/4
cup
milk
low-fats, alternatively, any variety unsweetened non-dairy milk
1/2
teaspoon
baking soda
2
garlic cloves
finely minced
2
teaspoons
rosemary
fresh, finely minced
1/4
cup
parmesan cheese
freshly grated
1/4
teaspoon
kosher or sea salt
1/4
teaspoon
black pepper
1/4
cup
basil
fresh, chopped and loosely packed
Instructions
Preheat oven to 350 degrees.
Mix together all ingredients (except basil) until well-combined.
Fold in basil.
Pour mixture into 6 muffin cups until they are 2/3 full.
Bake for 20-25 minutes, until set.
Enjoy!
Nutrition
Serving:
1
muffin
|
Calories:
135
kcal
|
Carbohydrates:
4
g
|
Protein:
11
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
252
mg
|
Sodium:
277
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
SmartPoints (Freestyle):
4
SmartPoints (Freestyle):
4