Spray muffin tins with nonstick cooking spray and insert Flatout circles.
Toss in the cheese, tomatoes and basil and crack in an egg. Season with a pinch each of salt and pepper then bake for 25 minutes, or until the whites have set and the outside edges of the Flatout turn a light golden colour.
Enjoy immediately, or store in a freezer bag to rewarm throughout the week.
Notes
Feel free to take this recipe and make it your own! I suggest trying different flavour combinations to see which one you like the best and experimenting with different types of wraps (you could try gluten free, spinach wraps, flax wraps - the possibilities are endless). You could even use only egg whites, instead of whole eggs, if that's your jam!I use a cookie cutter with a 4 1/2 inches diameter to cut the wraps into circles for these veggie egg muffins. However, if you don't have a cookie cutter on hand, you can also use a wide jar lid and cut around it to get circles!