Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with olive oil or nonstick spray.

Prepare the Vegetables: Wash and chop the spinach and tomatoes. If the tomatoes are very juicy, you can remove some of the excess liquid to avoid making the egg bites watery.

Mix the Eggs: In a mixing bowl, whisk together the eggs, milk (if using), salt, pepper, garlic powder, and oregano or basil. Ensure the mixture is smooth and well combined.

Add the Veggies and Cheese: Stir in the chopped spinach, tomatoes, and shredded cheese into the egg mixture.

Fill the Muffin Tin: Pour the egg mixture evenly into the greased muffin tin, filling each cup about 3/4 full. The mixture will puff up slightly as it cooks.

Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the egg bites are set and lightly golden on top. To check for doneness, insert a toothpick into the center of a bite—it should come out clean.

Cool and Serve: Allow the egg bites to cool for a few minutes before removing them from the tin. You can serve them warm or at room temperature.