Add meats and vegetables and mix until egg coats all ingredients.
Spray muffin tins with non-stick cooking spray making sure to get sides of muffin tins as well as bottom.
Pour egg mixture evenly into 9 of the muffin compartments.
Bake for 25-30 minutes or until the middles are set.
Notes
Egg Muffins may be stored in an airtight container in the refrigerator for up to a week. To warm, you may microwave or reheat in oven 325 for 3-5 minutes.