Sundried Tomato Egg Cups


Sun dried tomato egg muffins
  1. Heat oven to 375°F. Thaw the flatbread, then crumble into a blender. Add the eggs. Blend for 15 seconds, or until the batter is smooth.
  2. Stir in the cheese, salt and pepper. If adding optional ingredients, stir those in.
  3. Gently fold the turkey or ham in half, then gently press into a muffin cup cavity. Repeat until you have 8 meat-lined cups. (You want the meat not have holes and to be pressed down and come up the sides slightly.
  4. Spoon the batter evenly into the cups and place on a baking sheet. Place the baking sheet in the oven and bake for 18 minutes, or until the centers are firm.
  5. These are amazing hot or cold and are perfect for school lunchboxes or on the go snacks.



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