30 minsBreakfast

Sun-dried tomato, rosemary and goat cheese frittata muffins (make-ahead)

Makes: four servings
Makes: four servings


  • ¼ cup sun-dried tomatoes
  • 1 tbsp minced garlic
  • 12 eggs
  • ¼ cup milk
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 cup goat cheese


  1. Preheat oven to 400 degrees F. Grease a 8-cup muffin tin well. Coarsely chop sun-dried tomatoes and garlic.

  2. In a mixing bowl, beat eggs, milk, dried rosemary, dried oregano, salt and pepper. Mix in crumbled goat cheese, sun-dried tomatoes and garlic.

  3. Divide egg mixture into muffin cups. Cover with aluminum foil. Bake 15 to 20 minutes, until just set through.

  4. Enjoy warm, 2 muffins per serving, or freeze for future snacking.