Egg Muffin Cups With Sun-Dried Tomatoes and Cheesy Bits
A great way to enjoy breakfast or a pick me up in the day. With a generous amount of eggs and a variety of add-ins, these egg muffin cups are convenient, nutritious and delicious! Perfect for lunches and picnics too.
Ingredients
- 10 eggs
- ⅓ cup cream
- 1 /2 cup sundried tomatoes chopped
- 1 /4 cup red bell pepper chopped + a teaspoon of the oil
- ⅓ cup feta cheese
- 1 /4 tsp Calabrese Spice Smell and Taste
- 1 cup cheddar cheese shredded
- ¼ cup chopped chives and flat parsley
- 2 tbsps chopped basil
- 1 pinch salt
- 1 /4 tsp pepper
Instructions
- Preheat the oven to 180°C / 356°F and spray a muffin baking tray with non stick cooking spray.
- Crack the eggs into a large bowl, add the cream, salt, pepper and Calabrese spice amd beat until combined.
- Add the sundried tomatoes, feta, cheddar, bell pepper, chives, basil and Calabrese spice. Use a fork to combine.
- Pour the egg mixture into the muffin pan using either a measuring jug, soup spoon or measuring cup. The cups should be almost full not brim full because they will puff up as they bake.It also makes it easier to get the tray from the kitchen counter top to the oven without spilling!
- Bake in a preheated oven for 20 to 23 minutes. Let them cool for 5 minutes before attempting to remove them from the tin.
- Serve immediately or transfer to a cooling rack to cool down completely before storing.
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