Phenomenal Phoods

Caprese Egg Muffins

Ingredients:

• 10 eggs
• 1/4 cup milk (any kind)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1 cup shredded mozzarella cheese
• 1/3 cup shredded parmesan cheese
• 2 roma tomatoes, chopped
• 1 cup fresh basil, roughly chopped

Instructions:

1. Preheat oven to 350 degrees F. and grease a muffin tin with cooking spray.
2. Whisk together the eggs, milk, garlic powder, salt, pepper and red pepper flakes until smooth.
3. Stir in the cheeses.
4. Scatter a few tomatoes and some fresh basil in the bottom of each cup in the prepared muffin tin. Just divide them as evenly as you can until they are all used up.
5. Pour the egg mixture on top of the tomatoes and basil, filling each cup about 3/4 of the way full. If the cheese doesn't all come out as you pour, just use a spoon to spoon the leftover cheese onto the tops of the muffin cups at the end.
6. Bake at 350 degrees F. for 18-20 minutes or until a knife comes out clean, and the eggs are fully set.
7. Store in a sealed container in the fridge for up to 3 days or in the freezer for up to 3 weeks. To reheat from the fridge, microwave for 20-30 seconds. To reheat from the freezer, wrap in paper towel and microwave for 2 minutes.