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Garden Herb Egg Muffins

6-8 whole eggs

1 1/2 cups of fresh sweet tomatoes

1 sweet onion, peeled and quartered

1/2 cup fresh herbs peeled off the stalk. I used oregano which was delicious, but feel free to use basil, thyme, or a blend of all 3.

2 teaspoons Pink Himalayan Salt

1 teaspoon black pepper

Cooking Spray

1. Preheat the oven to 400 degrees

2. Spray a muffin tin with cooking spray

3. Combine tomatoes, peeled/quartered onions, and fresh herbs in a food processor. Blend until chopped fine but not pureed.

4. Pour contents into a big bowl. Crack the eggs into the bowl. Whisk together with salt and pepper.

5. Pour egg mixture into each muffin cup using a half cup measuring utensil.

6. Bake in a 400 degree oven for 15-17 minutes or until puffy and gold on top.

7. Serve with greens and avocado slices. Sprinkle with smoked paprika

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