Smoked Salmon and Lemon Egg Muffins

These egg muffins were so good and easy to make. I only made 4, but you can always make more. (directions are for 4 muffins)
Ingredients
4 eggs
8 mini heirloom tomatoes
1 oz (or more) smoked salmon
rind from 1 lemon
juice from 1 lemon
1/4 cup frozen spinach
spices to taste (I used basil and chili powder)
salt and pepper
Directions
Preheat oven to 350 degrees. Grease muffin pan with coconut oil or butter. Divide all ingredients except for eggs among the 4 muffin cups. Scramble each egg individually in a separate small bowl. Then add to muffin cup. Repeat for the other 3 eggs. Bake for 15-18 minutes, until center is set.