Tomato, Basil & Feta Breakfast Egg Muffins

[Sincerely-Food-Chef]

Ingredients

• 1 (4 oz) pkg crumbled feta cheese
• 10 eggs
• 1 small pkg fresh basil
• 1 pint grape tomatoes
• black pepper
• butter, unsalted
• salt

Instructions

1. Preheat oven to 400°F and position a rack near the bottom of the oven. Grease 12 muffin cups with butter.
   • 2 tbsp butter, unsalted
2. Wash and dry the fresh produce.
   • 1 pint grape tomatoes
   • 1 small pkg fresh basil
3. Quarter the grape tomatoes and add to the muffin tins.
4. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; add to the muffin tins.
5. Crack the eggs into a medium bowl and season with salt and pepper; whisk together and pour on top of the tomatoes and basil.
   • 10 eggs
   • 1 tsp salt
   • 1 tsp black pepper
6. Top eggs with feta.
   • 1 (4 oz) pkg crumbled feta cheese
7. Bake for 15-18 minutes, until eggs are set in the center. Remove from the oven and let cool for 1 minute. Use a spatula to wedge each egg out of its cup.
8. Serve warm or cool for breakfast on the go. Enjoy!