Prep: 20 minutes
Cook: 18 minutes
Yields: 24 mini muffins
Serving Size: 3 muffins
6 large eggs
1 medium sweet yellow onion, chopped
1 cup fresh spinach, chopped
1/2 cup dry-roasted peanuts, chopped
1/2 cup Italian cheese, shredded
1 (3 oz.) package of dry packed, julienned sundried tomatoes, chopped
1/4 tsp. salt
1/4 tsp. black pepper
Mix all ingredients together well and spoon into a prepared mini-muffin pan which has been sprayed with baking spray. Bake for 18 minutes at 350 degrees F. Let cool slightly before removing from the muffin pan.
Recipe Note: These muffins make a nice breakfast component or finger food for a tailgate or party. They are similar to a crustless quiche.