Veggie Egg Muffins with Fresh Basil

Ingredient List

8 eggs
¼ cup milk
1 tsp baking powder
1 cup fresh spinach
1 cup shredded potato
1 small tomato, diced
½ cup onion, diced
½ tsp garlic powder
½ tsp thyme
½ tsp rosemary
¼ tsp ground pepper
Sea salt
¼ cup feta
¼ cup Fresh basil, chopped

Directions

Heat oven to 350 degrees F.
Sauté tomato, onion, potato and spinach in a medium sauté pan with 1 tsp olive oil. Whisk together eggs, milk, garlic powder, thyme, rosemary, salt and pepper in medium bowl. Combine baking soda in 1 tsp warm water then add to egg mixture.
Add veggies to egg mixture and mix well. Divide evenly into pre-oiled muffin pan and sprinkle feta cheese evenly on top of each muffin along with fresh basil. Place in oven for 20-25 minutes or until golden brown.
Serve or freeze for later!

*For dairy free, swap the milk for nut milk or oat milk and omit cheese or use dairy free option like Violife