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Gluten Free Egg Muffins
Prep time
Cook time
Total time
Gluten Free Egg Muffins
Author: Jan Withington
Recipe type: Breakfast
Serves: 3
Ingredients
- 6 eggs
- ½ cup cherry tomatoes, diced
- ½ cup diced red onion
- Lawry's Seasoned Salt - gluten free
- olive oil
- ⅓ cup chopped fresh cilantro
- 3 green onions, chopped
Instructions
- Preheat oven to 400 degrees F.
- Grease a muffin pan (I used the one with 6 muffin cups). Heat a small pan over medium heat and add a splash of olive oil. Saute red onions until translucent about 3 minutes then add the tomatoes, green onions and cilantro. Season with Lawry's. Cook for 2 minutes. Crack the eggs in a medium bowl and add the tomato mixture, season and stir. Scoop egg mixture to each muffin cups leaving about ⅓ of an inch so there is room for the eggs to expand. Bake for 15 minutes. Serve
