12 eggs (beaten)
1-2 cups shredded cheese
(You can use any combo of breakfast meats and veggies but this is what we had on hand)
Preheat oven to 350 F. Spray muffin tin with nonstick spray. In the bottom of the muffin cups layer meat, vegetables and cheese. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl, add salt and pepper and beat well. Pour egg into each muffin cup until it is 3/4 full. Bake 25 minutes until muffins have risen and are slightly browned and set.
Muffins will keep for a week in the refrigerator without freezing. Can also be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 1 minute if frozen, 15 seconds if fresh from the fridge.