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.
Leek and Sundried Tomato Egg Muffins
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- 1 tsp. olive oil
- 1 cup leeks, sliced
- 6 U eggs
- 6 U egg whites
- 1/4 cup Parmesan
- 1/4 cup nonfat milk
- Salt and pepper
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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.
* 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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