Step 1

Preheat oven to 325°F. Coat 8 muffin-tin cups with cooking spray or use silicone muffin-tin liners.

Step 2

Divide tomatoes and feta among the prepared cups. Whisk eggs, salt and pepper to taste in a medium bowl. Pour the eggs over the tomatoes and feta in the muffin cups. Top with basil, if desired.

Step 3

Bake until the eggs are set, 20 to 25 minutes. Let cool in the pan for 5 minutes before serving. If not serving immediately, transfer to a wire rack to cool completely before refrigerating for up to 4 days or freezing for up to 3 months.