|Preparation Time||20 Minutes|
|Cook Time||35 Minutes|
|Total Time||55 Minutes|
|Main Ingredient||Milk; Eggs|
|Type||Main Dish; Side Dish|
|Cook Method||Stove Top; Baking|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Low Carb; Low Sodium; Vegetarian; Gluten Free|
Preheat the oven to 350ï¿½F. Spray a 12-cup muffin pan with nonstick cooking spray, lightly.
In a small skillet, heat the oil over medium heat. Add the leeks and cook about 5 minutes, until softened, stirring frequently. Place the leeks into the muffin pan, evenly divided into each of the 12 muffin cups. Top with 2/3 cup of cheddar cheese.
In a blender or food processor, blend the milk, egg, sun-dried tomatoes, and thyme for about 20 seconds or until the tomato is minced. In the muffin cups, pour the milk mixture over the cheese-topped leeks. Top each with the remaining cheese.
Bake for 30 minutes or until the tops and edges are browned. Cool in the muffin pan for 3 minutes. Top with the additional pieces of sun-dried tomato and serve warm or cold.
Calories: 110 cal
Total fat: 7g
Saturated fat: 4g