These little guys are so perfect for the weekday breakfast. You can do so many different combos. Last week i made the egg muffins with heirloom grape tomatoes, sausage, chives and basil. I am thinking about a roasted pasilla green chile, jalepeño, corn, zucchini and cilantro combo for next week. Today I am trying out a sun-dried tomato, artichoke heart, onion, sausage, chive and basil version. Parmesan or goat cheese would also be great in this too! Remember when sun-dried tomatoes were every where and over kill? Well I think I just got over being over them. I now crave them and can eat them straight from the jar – yum.

To get started, I cooked the onions until they were a nice golden color and then added some minced garlic. Then I added some…..

Sausage! For added protein to keep me going for a while in the morning time.

While the sausage was getting fully cooked, I chop the artichoke hearts, sun-dried tomatoes, basil and chives and mix together.

This is a good time to whisk the eggs, salt and pepper together too!

To assemble, I first spray the muffin tray with oil spray so the muffins don’t stick. Then I first add the onion, garlic and sausage mixture. Second, I add the sun-dried tomato, artichoke hearts, chives and basil mixture.

Then I S-L-O-W-L-Y add the egg mixture careful not to overfill! – It makes the tray harder to clean when finished cooking. Then I bake at 350º for about 25 to 35 minutes. Depending on your oven.

I like to cook these on Sundays and I store them in a big container that I take to work on Mondays and leave in the fridge all week. That way I don’t have to worry about my breakfast each morning! It is already waiting for me when I get to work. I heat them up for about 40 seconds and they are good to go!

Here is the recipe:

Preheat Oven to 350º

1/2 cup of sun-dried tomatoes packed in oil

1/2 cup of artichoke hearts (I used canned/packed in water)

2 tablespoons of roughly chopped basil

2 tablespoons of chopped chives

1 small onion chopped (I used some olive oil to start with the onions)

1 garlic clove

oil spray of your choice

1/2 cup of breakfast sausage

10 eggs

salt + pepper to taste

Cook for 25 to 35 minutes. Let cool a little before taking the egg muffins out of the tin.

E N J O Y !