Recipe
Egg Muffin Cups with Asparagus and Tomato
Ingredients
- 2 Tbsp olive oil
- 1 cup chopped asparagus
- 1 cup chopped tomatoes (use any vegetable desired as an alternative)
- ½ cup chopped onion
- 1 tsp garlic power
- 6 eggs
- 1 tsp salt
- ½ tsp black pepper
Directions
- Preheat the oven to 350°F. Grease a muffin pan with olive oil.
- In a pan, heat olive oil over medium heat. Add the asparagus, tomatoes, onion, and garlic, sauteing for 4 minutes. Remove from heat and let cool for 5 minutes
- In a bowl, whisk the eggs, salt, and pepper. Stir in the cooked veggies.
- Pour the egg and vegetable mixture evenly into the muffin cups.
- Bake for 20 minutes until the tops are firm and eggs are cooked.
