Paleo Breakfast Egg Muffins with Sun-Dried Tomato Pesto

The humble egg muffin has been around for decades, but it's only recently that it's become a popular breakfast staple. And for good reason: egg muffins are easy to make, portable, and can be customized to your liking. One of our favorite ways to make egg muffins is with sun-dried tomato pesto. The combination of salty, tangy tomatoes and fragrant basil is irresistible, and it makes for a delicious and satisfying breakfast.

The story of the egg muffin begins in the early 1900s, when muffin tins were first invented. At that time, muffins were typically made with flour, sugar, and eggs, and they were often baked in individual molds. In the 1950s, the egg muffin was born when someone had the brilliant idea of making muffins with eggs as the main ingredient. Egg muffins quickly became a popular breakfast food, and they're still enjoyed by people all over the world today.

Prep time: 15 | Cook time: 25 | Serves: 6

Ingredients

• 12 large eggs
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a muffin tin or line with paper liners.
3. In a large bowl, whisk together the eggs, sun-dried tomatoes, basil, pine nuts, olive oil, salt, pepper, and garlic powder.
4. Pour the egg mixture into the prepared muffin tin.
5. Bake for 20-25 minutes, or until the eggs are set.
6. Let cool for a few minutes before serving.
7. Enjoy!

Why It Works

• The combination of salty, tangy tomatoes and fragrant basil is irresistible.
• The egg muffins are easy to make and can be customized to your liking.
• The egg muffins are portable and can be enjoyed on the go.