This past weekend, we tried out the new Brown Rice Bar for one of our dinners. See the spread here. There was a good bit of leftover veggies, so I decided to toss them in a Sundried Tomato Wrap with some kalamata olives, Green Garlic dressing, and goat cheese. Yum!
You could use any freshly diced veggies for this! Feta would also be nice!
All wrapped up!
When filling cups, pour just below the rim so it doesn't overflow before it sets up.
- 8 all-natural eggs
- 1/2 c. organic milk
- 1/2 c. organic sharp cheddar cheese
- 1/2 tsp. dried basil leaves
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- kalamata olives, optional
Preheat oven to 350F. In medium size bowl, whisk eggs, breaking all yolks. Add rest of ingredients (except the olives) and continue whisking. Spray or brush oil in the muffin tins (24 mini muffins or 12 regular muffins). Pour or ladle egg mixture into muffin tins. If desired, top each muffin with one kalamata olive. Bake till golden brown (about 10-12 minutes for the mini muffins and 17-20 minutes for the regular size). Loosen edges of each “muffin” and dump out. Cool slightly and serve warm. Perfect for a brunch with friends, a snack, or breakfast. I made half with olives for me and half without for Bryan.
Cheddar Basil Omelet Cups