Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with olive oil or cooking spray.

Prepare Egg Mixture:

In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano until well combined.

Add Fillings:

Divide the chopped spinach and feta cheese evenly among the muffin cups. Add diced cherry tomatoes if desired.

Pour Egg Mixture:

Pour the egg mixture evenly into each muffin cup, filling them about 3/4 full.

Bake:

Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.

Cool and Serve:

Allow the muffins to cool for 5 minutes before removing them from the tin. Serve warm or store in the fridge for a quick breakfast or snack later.

Tips:
You can add other veggies like bell peppers, onions, or mushrooms.
These muffins are great for meal prep and can be stored in an airtight container in the refrigerator for up to 4 days.
Enjoy these delicious and protein-packed egg muffins!

Nutrition Information (per serving):

Calories: 220-250
Protein: 18-20g
Fat: 14-16g
Saturated Fat: 4-5g
Cholesterol: 180-200mg
Sodium: 350-400mg
Carbohydrates: 6-8g
Fiber: 1-2g
Sugar: 2-3g