Mediterranean Egg Cups (Gluten-Free, Grain-Free, Low-Carb)
chopped sun-dried tomatoes in extra virgin olive oil
I love this
Himalayan pink salt
Preheat oven to 375 F.
Spray a muffin tin with cooking spray. You could also use muffin cups instead, to make clean-up easier.
Whisk eggs in a bowl, then add in basil, feta and sun-dried tomatoes (including oil). Add salt and pepper, to taste.
Pour into muffin tins - you should have enough for 6 cups, or double the recipe to fill all 12.
Bake 15 - 20 minutes. When done, the tops should be firm and bounce back.
Nutrition Facts (per egg cup, recipe makes 6 egg cups): 99 calories, 7 g fat, 4 g total carbs, 2 g fiber (2 g net carbs), 8 g protein
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