- 4 eggs
- 3 tablespoons milk
- 1/2 cup leftover cooked spaghetti, cut into 1-inch pieces
- 1/3 cup shredded mozzarella
- 6 cherry tomatoes, quartered
Preheat oven to 375 degrees . In bowl, whisk eggs, milk and 1/4 tsp. salt. Grease 4 muffin cups. Divide spaghetti, cheese and tomatoes among cups. Fill cups 2/3 full with egg mixture. Bake until puffed and golden, about 15 minutes.