Tomato Basil Egg Muffins


Organic Ingredients:

  • 10 large free-range eggs
  • 1 yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 cup cherry tomatoes, quartered
  • ½ cup fresh basil, chopped
  • 1/4 cup fresh oregano, chopped 
  • ¼ cup Omega3NutraCleanse
  • sea salt and black pepper to taste




  • Preheat oven to 350°F.
  • In a large bowl, whisk together all of the eggs.
  • Add in remaining ingredients and mix well.
  • Pour egg mixture evenly into a well-greased muffin pan.
  • Bake for 25 minutes or until cooked all the way through.
  • Store in an airtight container in the refrigerator for up to one week or can be frozen up to 6 months.