Things get super crazy around here, especially in the mornings. I run off to bootcamp to get in my workout, then I race home to get breakfast on the table for the family. I attempt to get everyone’s lunch ready, because I’m horrible at prepping the night before and get everyone dressed. Sometimes I need a little something to take with me on the go if I don’t have enough time in the morning to sit and have breakfast myself. I decided to try my hand at the ever so popular egg muffins to make something a bit more healthy than my usual breakfast. I can prep them on a Sunday for the whole week, and not have to worry about my husband or I missing breakfast or even grabbing one as a snack midday. I decided to make them this time with the new NatureSweet Eclipses! The Eclipses are a brand new dark and bold tomato packed with just the right amount of sweetness which made the perfect ingredient for my egg muffins! This recipe was not only easy, it was super delicious, even my dad liked it!
I cubed the NatureSweet Eclipses, scrambled 6 eggs, sprinkled in some mild cheddar shredded cheese, spinach and added in a little salt and pepper for flavor.
Then, I sprayed the muffin tins with non-stick spray, poured the mixture into the tins and popped it into the oven at 350 degrees. I baked them for about 20 minutes and boom! These beauties were ready to devour.
I only made a half dozen this time because to be honest, I wasn’t sure how they would turn out. But as soon as my dad tried them, he asked why I didn’t make more! Guess what I will be doing today, if you said making more of these bad boys, you are correct!
I know this recipe is somewhat vague, but adding in whatever you want when it comes to egg muffins, really is the way to go especially if you have NatureSweet Eclipses on hand!
To learn more about NatureSweet Eclipses click HERE!