Step 1

Preheat the oven to 375 degrees.

Step 2

Grease your muffin tins {enough for 16-18 muffins} and set aside. Make sure both bottoms and sides get oiled. Set aside.

Step 3

Place the eggs into a medium-size bowl and beat them. Then add salt and black pepper. Whisk to combine.Fold in chopped cherry tomatoes, roughly chopped basil leaves, and shredded cheese. Stir to combine.

Step 4

Divide the egg mixture into 16 to 18 muffin molds evenly filling about 3/4 of the way full.

Step 5

Put the egg muffins in the oven and bake for 20-25 minutes until the egg muffins are set in the middle and begin to turn golden brown.

Step 6

Remove from the oven and let cool before removing from the muffin tin.

Step 7

Move a knife around the edges of each muffin for easy removal.

Step 8

Serve warm.