Pesto and Dried Tomato Egg Cups
Makes 12 muffin cups
- 7 large eggs, preferably from pastured chickens
- 1/2 c. whole milk kefir (you could substitute whole milk or plain yogurt instead)
- 1/4 tsp. freshly ground pepper
- 1/4 tsp. salt
- 2 Tb packed minced fresh basil
- 6 oz mild cheddar cheese, shredded
- 1/3 c. finely grated Parmesan cheese
- 1 small clove garlic, minced
- 2-3 Tb butter
- 1/4 cup dried tomatoes, chopped if necessary (I use some that I made in the dehydrator, but any store-bought ones would work; if you use the ones packed in oil you'll want to drain them well and pat them dry first)
- In a medium bowl, lightly beat eggs by hand with a whisk or fork.
- Add all remaining ingredients (except butter and tomatoes) and stir to combine.
- Line a muffin tin with paper cups (or you could grease it instead, but using the paper cups makes clean up much easier as well as allowing to reheat the muffins easily in the toaster oven).
- Add a small dollop of butter (no more than 1/2 tsp) to each paper cup. Scoop egg mixture into muffin tins, filling each one about 3/4 full. I like to use a 3-Tb scoop for this.
- Sprinkle the dried tomatoes over each egg cup.
- Bake at 325 degrees F for about 18-25 minutes, until set. They will puff up while baking, but then deflate once removed from the oven. If I am making these to serve as breakfasts for later in the week, I will pull them out of the oven when the muffins on the side are set, but the ones in the middle still have a little jiggle.
- Cool slightly and serve. Reheat leftovers by placing them in a toaster oven set at 225 degrees F for 20 minutes.