Sundried Tomato Spanish Egg Cups

Sundried Tomato Spanish Egg Cups

• 1 large white onion, roughly sliced into strips
• 1 tbsp olive oil
• 5 whole eggs
• 2 sprouted grain tortillas, sliced into 1/2 inch thin strips
• 1/4 cup sundried tomatoes, roughly chopped
• 1 cup fresh (or frozen) spinach, roughly chopped
• 1 tsp fresh basil leaves, again, roughly chopped
• 1/2 tsp each oregano, thyme, and garlic salt
• 1/4 tsp pepper
• 1/4 cup crumbled feta or goat cheese (optional)

Preheat the oven to 350.

Heat olive oil on medium-high heat in a sautee pan or skillet, adding in the chopped onions after oil is hot. Saute until browned and caramelized, stirring occasionally, about 10 minutes.

In a large bowl, thoroughly combine ingredients eggs through pepper. Pour the caramelized onions into the egg mixture and fold to combine. If using feta cheese, again fold in last.

Grease a muffin tin with cooking spray or olive oil and divide the batter among muffin tins. I filled mine to the top, making about 9-12 muffins. Bake for 35 minutes or until the top is a slightly crisp.

From my fav food blogger...   http://www.whatrunslori.com/