Egg Muffins with Tomatoes and Feta Cheese

First, preheat the oven to 180–185 °C and prepare a silicone mold for 6 muffins.

Halve the tomatoes, scoop out the seeds, and cut the firm part of the tomatoes into small cubes. Crumble the Feta cheese finely. Then take a large bowl, add the chopped tomatoes, crumbled Feta cheese, eggs, dried oregano, dried basil, salt, and pepper, and mix everything thoroughly with a whisk. Fill each cavity in the muffin mold with the resulting mixture, always to ¾ of its volume.

Place the filled mold into the preheated oven and bake for 30–35 minutes at 180–185 °C.