Prep veggies ~ Rinse spinach; remove stems and rip into pieces. Rinse tomatoes, slice lenthwise.
In a hot pan, combine spinach and olive oil. Cover and wilt the spinach. Add tomatoes.
In a large bowl whisk together Bisquick, milk, and eggs. Add feta and Italian blend cheeses, mix.
Spoon in 1 tsp Bisquick Mix, then 1/4 cup tomato and spinach blend, and top with another tsp or 2 of Bisquick mix. Muffin tins should be 3/4 full.
Place muffins in oven and bake for ~20 minutes; check, continue for another 5-7 minutes if needed. Cooking times may vary, but the muffins will be golden in color and should have an internal temperature of 155*F when done.
Additional Varieties: In a skillet, caramelize diced onions, add cubed boneless skinless chicken breast and ¾ cup low sodium chicken broth. Cook until chicken is done and most of the liquid is gone. Use in place of or in addition to spinach and tomato mixture.