Egg Muffin Cups With Sun-Dried Tomatoes and Cheesy Bits

 

Ingredients:

• 10 eggs
• 1/3 cup heavy cream
• 1/2 cup sundried tomatoes, chopped
• 1/4 cup red bell pepper, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 teaspoon Calabrian chili flakes
• 1 cup shredded cheddar cheese
• 1/4 cup chopped chives
• 1/4 cup chopped parsley
• 1/4 cup chopped basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C). Grease a muffin tin.
2. Whisk eggs: In a large bowl, whisk eggs, heavy cream, salt, pepper, and Calabrian chili flakes until combined.
3. Mix in vegetables and cheese: Add sundried tomatoes, red bell pepper, feta cheese, cheddar cheese, chives, parsley, and basil. Stir to combine.
4. Divide mixture: Pour egg mixture into muffin tin, filling cups almost to the top.
5. Bake: Bake for 20-25 minutes, or until egg mixture is set. Let cool for 5 minutes before removing from tin.

Optional additions:

• For extra heat: Add a pinch of cayenne pepper or red pepper flakes.
• For a smoky flavor: Add a teaspoon of smoked paprika.
• For a tangy kick: Add a tablespoon of lemon juice or orange zest.
• For added protein: Add cooked bacon, sausage, or spinach to the egg mixture.

Enjoy your delicious and flavorful egg muffins!