Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1 medium tomato, diced
• 1/2 cup shredded cheese (cheddar, feta, or your choice)
• 1/4 cup milk (or plant-based milk)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• Olive oil or cooking spray for greasing

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray.
2. Prepare the Mixture: In a large bowl, crack the eggs and whisk them together with the milk, salt, pepper, and garlic powder until well combined.
3. Add Veggies and Cheese: Stir in the chopped spinach, diced tomato, and shredded cheese. Mix until the vegetables and cheese are evenly distributed.
4. Fill Muffin Tin: Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. This will allow for some rising without overflowing.
5. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and lightly golden on top. A toothpick inserted in the center should come out clean.
6. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before gently removing them. Serve warm or let them cool completely before storing.

Storage: These egg muffins can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months. Reheat in the microwave for a quick breakfast!

Enjoy your delicious, nutritious Spinach Tomato Egg Muffins as a perfect grab-and-go meal!