Name: Leek and Sundried Tomato Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 tsp. olive oil; 1 cup leeks, sliced; 2 oz. sundried tomatoes, chopped; 6 eggs; 6 egg whites; 1/4 cup Parmesan; 1/4 cup nonfat milk; Salt and pepper

By Kristen McCaffrey

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151 CALORIES 9g CARBS 7g FAT 14g PROTEIN

Leek and Sundried Tomato Egg Muffins Recipe

Egg muffins are one of my favorite things to make and often I make a big batch on Sunday to have around for quick breakfasts or protein packed snacks when I need a pick me up. Lately I have been experimenting with using sundried tomatoes in these egg muffins since they have extremely flavorful. I had a bunch of leeks left from making soup over the weekend, so this seemed like the prefect combination. The leeks add a delicious mellow onion flavor and the sundried tomatoes pack in some sweetness. Delicious. I opted for Parmesan cheese but I imagine goat cheese would be amazing.

The Recipe

Leek and Sundried Tomato Egg Muffins

PREP TIME: 10 Min

COOK TIME: 20 Min

TOTAL TIME: 30 Min

Breakfast

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Ingredients

SERVINGS:

UNITS: US METRICS

1 tsp. olive oil
1 cup leeks, sliced
2 oz. sundried tomatoes, chopped
6 U eggs
6 U egg whites
1/4 cup Parmesan
1/4 cup nonfat milk
Salt and pepper

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Nutritional Facts

Serving Size: 2 muffins

Amount Per Serving

Calories 151

Calories from Fat 64

% Daily Value *

Total Fat 7g

11%

Saturated Fat 3g

12%

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Cholesterol 189mg

63%

Sodium 233mg

10%

Total Carbohydrate 9g

Dietary Fiber 2g

Sugars 5g

Protein 14g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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Instructions

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Preheat the oven to 400 degrees.

Heat a non-stick skillet over medium heat with olive oil. Add the leeks and cook until soft and beginning to brown, about 5-7 minutes. Add the sundried tomatoes in the last 3 minutes to plump them up.

Whisk together the eggs, egg whites, Parmesan cheese, milk, salt, and pepper.

Stir the leeks and sundried tomatoes into the egg mixture.

Pour into a standard prepared 12-hole muffin tin.

Place in the oven and cook for 18-22 minutes or until cooked through.

Nutritional Facts

Serving Size: 2 muffins

Amount Per Serving

Calories 151

Calories from Fat 64

% Daily Value *

Total Fat 7g

11%

Saturated Fat 3g

12%

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Cholesterol 189mg

63%

Sodium 233mg

10%

Total Carbohydrate 9g

Dietary Fiber 2g

Sugars 5g

Protein 14g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

A quick note about leeks, you want to use the white and light-green parts only. I normally halve them lengthwise and slice on the diagonal around 1/2-inch thick. Then I rinse them again to make sure there is no remaining dirt.

About the author Meet Kristen McCaffrey

Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More

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