These "kitchen sink" customizable veggie egg cups or egg muffins are a great dairy-free, gluten-free breakfast or snack to use what you have on hand for a simple meal prep!free from: wheat, dairy, soy, tree nuts, peanuts, shellfish, fish
Preheat oven to 350 degrees. Prepare a muffin tin by spraying each compartment with nonstick spray. Set muffin tin aside.
Heat a skillet over medium heat.
Add the oil.
When the oil is hot (it'll smell a little more fragrant and look a little shinier), add your vegetables.
Stir chopped vegetables off and on, and cook for a few minutes, or until vegetables are tender. NOTE: cook time will vary based on what vegetables you use. Chopped spinach is going to cook down much faster than onion or bell pepper.
In a separate bowl, whisk eggs together with a pinch of salt and pepper, and any other spices you may want to add.
Divide the vegetable mixture evenly between the 12 muffin tin compartments.
Pour egg mixture over the vegetables, dividing evenly between the 12 muffin tin compartments.
If you want to add a little cheese, feel free to sprinkle a teaspoon or so on top of each egg muffin.
Bake for 15-20 minutes, or until eggs are set (they don't jiggle in the middle).
Once cooled, they can be stored in an airtight container for 4-5 days in the refrigerator.
Notes
Nutrition information will vary greatly based on vegetables and any optional add-ins used.