Everyone knows that pizza makes a great breakfast.
In a large bowl, beat eggs. Add bread, sun-dried tomatoes, and dried oregano. Season with salt and pepper. Stir to combine, until bread is thoroughly soaked.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.Nutrition Per Serving
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