Muffin Tin Eggs
Prep Time
15 minutes
Cook Time
20 minutes
12 muffins


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


  1. Preheat oven to 350°F.
  2. Grease the inside of each of the cups on a 12- count muffin pan.
  3. In a mixing bowl, whisk together eggs and milk.
  4. Stir in spinach, tomato and onion.
  5. Spoon or pour mixture evenly into each muffin cup.
  6. Sprinkle cheese on the top of each egg.
  7. Bake for 20-25 minutes, or until egg is cooked through.
  8. Cool for 5-10 minutes, pop them out and serve.