Egg Muffins

Instructions

1. Preheat Oven and Prepare Tin

   • Preheat your oven to 180°C (350°F).

   • Grease a muffin tin thoroughly or line it with paper or silicone muffin cups.

2. Prepare the Vegetables

   • Wash the spinach well and pat it dry.

   • Chop the spinach.

   • Wash the cherry tomatoes.

   • Cut the cherry tomatoes into quarters.

3. Whisk the Eggs

   • In a bowl, crack the eggs.

   • Whisk the eggs together until the yolks and whites are well combined.

   • Season the whisked eggs with salt and black pepper to your liking.

4. Assemble the Muffins

   • Distribute the chopped spinach evenly among the prepared muffin cups.

   • Add the quartered cherry tomatoes to each cup along with the spinach.

   • If you are using grated cheese, sprinkle it evenly over the vegetables in each cup.

5. Fill with Eggs

   • Carefully pour the seasoned egg mixture over the fillings in each muffin cup.

   • Fill each cup only about three-quarters of the way up to allow for expansion during baking.

6. Bake

   • Place the filled muffin tin into the preheated oven.

   • Bake for 15-20 min.

   • The muffins are done when the eggs are fully set (a knife inserted near the center should come out clean) and the tops are lightly golden.

7. Serve

   • Remove the muffin tin from the oven.

   • Let the egg muffins cool slightly in the tin for a few minutes before attempting to remove them.

   • Serve warm or allow to cool completely. These are perfect for breakfast or as a healthy snack.