I got incredibly inspired one morning whilst browsing for breakfast recipes. Not one, but two recipes called my name causing my indecisiveness to grow stronger. In the heat of the coffee-high moment, I decided to throw both recipes together and see what would happen.
The results turned out wonderful, filled with flavor, loaded with protein, definitely healthy, and enough to share with my family.
And based on the fact that these little guys were baked, plated, photographed, and gone within 20 minutes, I’d say this recipe is in dire need of you trying it. It’s good. Real good.
Sundried Tomato Spanish Egg Cups
- 1 large white onion, roughly sliced into strips
- 1 tbsp olive oil
- 5 whole eggs
- 2 sprouted grain tortillas, sliced into 1/2 inch thin strips
- 1/4 cup sundried tomatoes, roughly chopped
- 1 cup fresh (or frozen) spinach, roughly chopped
- 1 tsp fresh basil leaves, again, roughly chopped
- 1/2 tsp each oregano, thyme, and garlic salt
- 1/4 tsp pepper
- 1/4 cup crumbled feta or goat cheese (optional)
Preheat the oven to 350.
Heat olive oil on medium-high heat in a sautee pan or skillet, adding in the chopped onions after oil is hot. Saute until browned and caramelized, stirring occasionally, about 10 minutes.
In a large bowl, thoroughly combine ingredients eggs through pepper. Pour the caramelized onions into the egg mixture and fold to combine. If using feta cheese, again fold in last.
Grease a muffin tin with cooking spray or olive oil and divide the batter among muffin tins. I filled mine to the top, making about 9-12 muffins. Bake for 35 minutes or until the top is a slightly crisp.
Not only were these egg muffins tasty, but they were full of protein and low in fat. Although, fat is our friend, so we won’t worry about that. Our concern is nutritious! Which these are.