These protein-packed egg muffins are filled with fresh herbs, tomatoes, onion, and garlic for an easy breakfast or meal-prep option.
Ingredients
- 10 large free-range eggs
- 1 yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, quartered
- ½ cup fresh basil, chopped
- ¼ cup fresh oregano, chopped
- ¼ cup Natura Fiber
- Sea salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F.
- Lightly grease a muffin pan or line with silicone muffin cups.
- In a large bowl, whisk the eggs until smooth.
- Add the onion, garlic, cherry tomatoes, basil, oregano, Natura Fiber, salt, and pepper. Stir until evenly combined.
- Pour the egg mixture evenly into the prepared muffin pan.
- Bake for 25 minutes, or until the egg muffins are fully set and cooked through.
- Allow to cool slightly before removing from the pan.
Storage: Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 6 months.
