Egg Muffins with Spinach and Tomato Recipe

Ingredients

• 6 large eggs
• 1/4 cup milk
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, diced
• 1/4 cup shredded cheese (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil or nonstick spray

Instructions

1. Prepare the Oven and Muffin Tin:
   Preheat oven to 180°C (350°F). Grease a 6-cup muffin tin with olive oil or nonstick spray.
2. Mix the Eggs:
   In a bowl, whisk eggs and milk together. Add salt and pepper.
3. Add Veggies:
   Stir in the chopped spinach, diced tomatoes, and cheese (if using).
4. Fill the Muffin Tin:
   Pour the mixture evenly into the muffin cups.
5. Bake:
   Bake for 18–20 minutes, or until the egg muffins are set and lightly golden. Let cool slightly before removing from the tin.