Ingredients
| 8 | (large) | eggs |
| 1/2 cup | (125 ml) | milk |
| 2 cups | (500 ml) | baby spinach leaves |
| 1 | (small) | tomato, diced |
| 1/2 cup | (medium) | onion, diced |
| 1/2 cup | (125 ml) | shredded cheese |
Directions
- Preheat oven to 350°F.
- Grease the inside of each of the cups on a 12- count muffin pan.
- In a mixing bowl, whisk together eggs and milk.
- Stir in spinach, tomato and onion.
- Spoon or pour mixture evenly into each muffin cup.
- Sprinkle cheese on the top of each egg.
- Bake for 20-25 minutes, or until egg is cooked through.
- Cool for 5-10 minutes, pop them out and serve.