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Preheat the oven to 400 degrees F.
Line 6 regular size muffin tin with either silicone liners or spray with non-stick cooking spray.
In a large bowl, add the eggs, dried basil and salt and pepper and beat well. Set aside.
Evenly disperse chopped spinach, tomatoes and bell pepper into each tin.
Next, pour the egg mixture evenly into each tin and gently stir each tinned mixture with a spoon or fork.
Next, add a sprinkle of cheddar cheese over the top of each tin.
Bake for 13 to 15 minutes, or until egg muffins are cooked through completely.
Store leftovers in air-tight containers inside the refrigerator.