Breakfast Egg Muffins

Step 1 Preheat oven to 170 C. Grease a muffin tin with butter, oil or non-stick spray. Step 2 In a medium bowl, whisk together eggs, milk, salt, pepper. Whisk well to help keep the muffin fluffy. Step 3 Quarter the tomatoes, chop the spinach and parsley and mix together in a bowl. Crumble the feta and put into a separate bowl. Step 4 Put a few tablespoons of the tomato and herb mix into each muffin tin, and crumble some feta ontop. Season with cracked pepper. Step 5 Pour the egg mixture into each muffin tin, filling about 3/4 full. Step 6 Bake for 15–18 minutes or until puffy and golden around the edges. Don’t overcook or they will become rubbery. Step 7 Remove from oven and cool in the pan for 5 minutes. They will deflate!