Savory Spinach and Tomato Breakfast Muffins

One step at a time

Let’s make it

1. Preheat oven to 375°F and grease a standard 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together flour, baking powder, salt, and black pepper.
3. In another bowl, beat eggs, then stir in milk and olive oil.
4. Add wet ingredients to dry and mix just until combined; fold in chopped spinach, diced tomatoes, and cheddar cheese.
5. Divide batter evenly into prepared muffin cup, filling about 3/4 full.
6. Bake for 18-20 minutes until tops are golden and a toothpick inserted in center comes out clean.
7. Let muffins cool for 5 minutes in tin then remove and serve warm or at room temperature.