3-Ingredient Baked Feta & Cherry Tomato Egg Muffins

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

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.

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.