Preheat oven to 350°F. Grease a non-stick muffin pan; set aside.
Whisk eggs with salt and pepper. For a richer egg base add a ½ cup cream or milk.
Fill muffin pan with suggested or any of your favorite egg add-ins. Here you can fill each muffin well with as much or as little veggies/meat/cheese you want.
Transfer egg base to a liquid measureing cup for easy pour. Slowly pour eggs into muffin wells so it doesn't overflow. Depending on how much you filled the wells with add-ins you may have more or less egg base leftover. We filled ours up half-way.
Bake for 20 minutes or until egg has set. Let cool 3 minutes, remove from muffin pan and serve.Chef Tip: These are great for meal prep for the week...easy grab and go breakfast; plus this is a great way to use up any leftover veggies or cooked meat.