Make Ahead Herby Tomato and Goat Cheese Egg Muffins

Make Ahead Herby Maverick Mix® Tomato and Goat Cheese Egg Muffins
  • 12 Eggs
  • 1 Tbsp. Milk
  • 1 Tsp. Salt
  • 1 Tsp. Pepper
  • ½ Cup Crumbled Goat Cheese (sun-dried tomato goat cheese is delicious)
  • 1 Cup of Maverick Mix® Tomatoes, cut in half
  • 1 Tbsp. Fresh Dill
  • 1 Tbsp. Fresh Basil
  • 1 Tbsp. Fresh Mint
  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with liners (optional, but makes for easier clean up!)
  3. Whisk together eggs, milk, salt, and pepper until egg yolks and whites are combined.
  4. Chop fresh herbs and crumble goat cheese.
  5. Add in Mix and Match Village Farms tomatoes, herbs, and cheese and fold into the whisked eggs.
  6. Ladle egg mixture into muffin cups and place into the oven and bake for 15-20 minutes until eggs have puffed and cooked through. (Note: eggs will deflate after they come out of the oven.)
  7. Serve immediately or store in an airtight container in the freezer for up to two weeks.

Recipe and photography by My Diary of Us