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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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