Preheat the oven to 350 degrees.

Add silicone muffin liners to your muffin tin to prevent it from sticking.

Mix the 12 Eggland’s Best Large Eggs with a pinch of salt & pepper.

Pour the egg mixture in each muffin well, filling about 3/4 full.

Chop your other vegetables into small cubes and then pour them into the muffin wells followed with some shredded cheese.

Place muffin pan in the center of the oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set

Let muffins cool for 5 minutes before removing from the muffin liners.

Eat immediately or let cool completely and store in a plastic bag in the refrigerator.