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.
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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.
