• Preheat the oven to 200C / Fan 180C / Gas Mark 6. Liberally spray the holes of a 12-hole muffin tin with spray oil and use your fingers to ensure it is well greased. Set to one side.
• Add the eggs to a measuring jug and whisk lightly. You want them to be well combined. Season well with salt and pepper then whisk again.
• Pour the egg mixture evenly between the muffin tin holes - they should be approximately half full. Then add your fillings as follows:

For the cheese and bacon egg muffins:

• Chop the bacon medallions into small pieces and fry off until cooked. Add to the egg muffins along with the grated cheese. Use a teaspoon to gently mix.

For the mushroom and spinach egg muffins:

• Chop the mushrooms into small pieces. Add to a frying pan along with the spinach, garlic granules and a couple of sprays of oil. Fry on a low heat until the mushrooms have softened and the spinach has wilted.
• Remove from the pan and let the cooked veg sit for a minute or two in a bowl, then drain off any excess moisture before adding the veg to the egg muffin mixture. Use a teaspoon to gently mix.

For the tomato and feta egg muffins:

• Add the cherry tomatoes and feta evenly between the egg muffins and use a teaspoon to gently mix. You could gently fry off the tomatoes first if you like, as these egg muffins may be a little softer.

To cook the egg muffins:

• Bake the egg muffins in the preheated oven for 20 minutes until golden on top. They should have risen nicely and not wobble in the middle at all.
• Remove from the oven to a cooling rack and enjoy hot or cold. I recommend leaving them for 5-10 minutes before trying to remove them from the tin.