12 farm fresh eggs
2 medium sized tomatoes, chopped (approximately 1 1/2 cups)
1 medium sized onion, chopped (approximately 1 cup)
salt & pepper to taste
Prepare the cupcake pans (this will make 12) by rubbing olive oil in the cups.
Whisk all eggs in a bowl. Portion the eggs into the 12 muffin cups.
Portion the chopped tomatoes and onions equally among the cups. Sprinkle salt & pepper on top of the mixture.
Bake at 325 degrees for 35-40 minutes depending on your oven.
Loosen the sides of the muffins with a knife and gently remove. I found using a fork to lift the muffins out very helpful.
I wrapped and placed the muffins in the freezer so that I can "grab & go"...instead of grabbing a "sweet".
I love the simple ingredients so it's quick to do!
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