10 large Eggs
3 Slices 100% Whole Grain Bread, cut into 1-inch pieces
1/3 Cup chopped Sun-dried tomatoes
1 Teaspoon Dried Oregano
Freshly Ground Pepper Pepper
1/3 Cup Shredded Daiya Mozzarella
Heat oven to 350° and coat a 12-cup muffin tin with cooking spray.
In a large bowl, beat Eggs. Add Bread, Sun-Dried Tomatoes, and Dried Oregano. Season with pepper. Stir to combine, until Bread is thoroughly soaked.
Pour Egg mixture into muffin cups. Top with shredded Daiya Mozzarella.
Bake 20 to 25 minutes, until muffins are cooked through.
Cool completely before storing in an airtight container in the fridge for up to 4 days. Alternatively, egg muffins will keep in an airtight container in the freezer for up to 3 months.
Reheat muffins in the microwave, or in a 400° oven or a toaster oven on high for 5 minutes.