Egg Muffins

Preheat your oven to 180°C (350°F).

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

Wash the spinach well and pat it dry.

Chop the spinach.

Wash the cherry tomatoes.

Cut the cherry tomatoes into quarters.

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.

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.

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.

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.

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.