Make a whole week’s worth on Sunday night, then refrigerate them and reheat them every morning. If you don’t want to make 12, just cut down the recipe. Below is what I added, but you can add any filling you want.
1 small zucchini, diced
1/2 cup diced mushrooms
1/2 cup diced onion
1 cup diced spinach
Preheat the oven to 375 degrees F.
Whisk the eggs in a bowl.
Line a 12 cup muffin tin with paper muffin cups. Fill each cup with the vegetable mixture, then pour the whisked eggs into each cup.
Bake for 18-20 minutes, or until you can poke the centers with a knife and it comes out clean. Let cool before storing them in the refrigerator.