Savory Herb and Cheese Egg Muffins

These Savory Herb and Cheese Egg Muffins are a delightful twist on the classic egg dish, combining traditional flavors with a creative touch. Fluffy eggs are whisked together with fresh herbs, cheese, and a hint of sun-dried tomatoes, baked to perfection in muffin tins. They're perfect for breakfast or brunch and are easy to make ahead, offering a nutritious and satisfying option for any meal. Plus, they're gluten-free and packed with protein!

Ingredients:

• 6 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheese (cheddar or your choice)
• 1/4 cup chopped fresh herbs (such as parsley, chives, or basil)
• 1/4 cup sun-dried tomatoes, chopped
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Cooking spray or olive oil for greasing muffin tins

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
2. In a large bowl, whisk together the eggs and milk until well combined.
3. Add the shredded cheese, chopped herbs, sun-dried tomatoes, garlic powder, onion powder, salt, and pepper to the egg mixture. Mix until everything is evenly distributed.
4. Pour the egg mixture evenly into the prepared muffin tins, filling each about 3/4 full.
5. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
6. Allow to cool for a few minutes before removing from the muffin tin. Serve warm or store in an airtight container in the refrigerator for up to 5 days.