Sun-dried tomato, rosemary and goat cheese frittata muffins (make-ahead)
- 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
Preheat oven to 400 degrees F. Grease a 8-cup muffin tin well. Coarsely chop sun-dried tomatoes and garlic.
In a mixing bowl, beat eggs, milk, dried rosemary, dried oregano, salt and pepper. Mix in crumbled goat cheese, sun-dried tomatoes and garlic.
Divide egg mixture into muffin cups. Cover with aluminum foil. Bake 15 to 20 minutes, until just set through.
Enjoy warm, 2 muffins per serving, or freeze for future snacking.