Feta and Tomato Egg Muffins

Ingredients

• 1 cup of cherry tomatoes diced
• ½ cup of onion diced
• ½ cup feta cheese
• 6 Large FARMHOUSE EGGS®
• ¼ teaspoon garlic salt

Preparation

1. Preheat the oven to 325°F. Coat 8 muffin-tin cups with cooking spray.
2. Whisk Farmhouse eggs and garlic salt in a medium bowl.
3. Add tomatoes, onion, and feta to the muffin tin equally.
4. Pour the egg mixture over the tomatoes and feta in the muffin cups. Top with extra cheese if desired.
5. Bake until the egg mixture is set, 20 to 25 minutes. Let cool in the pan for 5 minutes before serving. If not serving immediately, transfer to a wire rack to cool completely before refrigerating for up to 4 days or freezing for up to 3 months.