Sun-Dried Egg Cups (Print Version)

# Ingredients:

01 - 10 eggs, size large.
02 - 1 tsp of fine sea salt.
03 - A quarter tsp of ground black pepper.
04 - 1/3 cup of chopped sundried tomatoes.
05 - 3/4 cup of finely chopped spinach.
06 - 1/4 cup of fresh basil, minced.
07 - 1 cup of grated Parmesan cheese.
08 - Extra Parmesan for sprinkling on top.

# Instructions:

01 - Set your oven to 400°F and let it warm up.
02 - Grab a silicone muffin pan, silicone liners, or grease a regular tin with nonstick spray.
03 - Beat the eggs with the salt and pepper. Mix in chopped spinach, basil, tomatoes, and cheese.
04 - Spoon the mixture into muffin slots until about 2/3 full. Sprinkle a little Parmesan on top.
05 - Place in oven and bake for 12-15 minutes, or until firm to the touch.

# Notes:

01 - Awesome for planning meals ahead.
02 - Freezes well for later.
03 - Fits in keto-friendly eating.
04 - Packed with protein to fuel your day.
05 - Super easy to tweak the flavors.
06 - Keeps in the fridge for up to 4 days.

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