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Preheat oven to 350° F.
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Prepare 12 cup muffin tin by spraying with cooking spray or rubbing with oil or butter (or use silicone baking cups, which do not require greasing).
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Pour whisked eggs into muffin cups. These can be made as large as 1 egg per cup, or you can use as few as 7 eggs for 12 cups, if you want to make smaller portions.
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Once egg has been portioned out, fill with your favorite veggies and other fillings.This is a great way to get kids involved and also customize to different preferences.
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Season all of the cups with a little salt and pepper, and bake in the oven for 15-20 minutes.
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They are done when they have puffed up and are no longer runny in the center.
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They will deflate a little as they cool. These can be stored in the refrigerator, and reheated in the microwave for about 30 seconds, for a quick on-the- go breakfast. They will keep for about 5 days.