Baked Egg Muffins with Spinach and Tomatoes

1.Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil, ensuring all sides are coated to prevent sticking.

2.In a large mixing bowl, whisk together the eggs and milk until well combined and slightly frothy.

3.Stir in the chopped spinach, cherry tomatoes, shredded cheddar cheese, diced red onion, chopped parsley, salt, and black pepper. Mix until all ingredients are evenly distributed.

4.Evenly divide the egg mixture among the prepared muffin cups, filling each about three-quarters full. Use a spoon to ensure each cup gets a good mix of vegetables and cheese.

5.Bake in the preheated oven for 18-22 minutes, or until the muffins are set and lightly golden on top. The centers should not jiggle when gently shaken.

6.Remove from the oven and let the muffins cool in the pan for 5 minutes. Run a small spatula or knife around the edges to release the muffins, then transfer to a wire rack to cool slightly before serving.

7.Serve warm, garnished with extra chopped parsley if desired. These muffins can be stored in an airtight container in the refrigerator for up to 4 days and reheated as needed.