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SkinnyMS

Sun-Dried Tomato & Egg Muffins

These filling breakfast muffins are perfect for a grab-and-go morning.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Universal
Keyword: Gluten-Free, Low-Carb, Vegetarian
Servings: 6 people
Calories: 135kcal
Author: SkinnyMs.

Ingredients

  • 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: 1muffin | Calories: 135kcal | Carbohydrates: 4g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 252mg | Sodium: 277mg | Fiber: 1g | Sugar: 3g |
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4