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Preheat the oven to 200°C/390°F.
Chop the tofu into tiny squares. Chop the leek and dice the onion.
In a mixing bowl whisk the tofu, leek, onion, grated cheese, eggs and salt together.
Grease the muffin slots with olive oil. Pour the mix evenly into the muffin slots.
Bake for 20 minutes on 200°C/390°F.
Breakfast egg muffins are ready!