Preheat oven to 375 degrees F. Grease muffin pan well or use liners for easier clean up. In the bottom of the muffin cups, layer chopped vegetables and cheese until they are about 1/2 full.
Break eggs into a large bowl, add salt and pepper, and whisk well. Pour egg into each muffin cup until about 3/4 full and stir gently with a fork. Bake for 25-35 minutes until muffins have risen and are slightly browned and set.
Recipe Notes
Muffins will keep for a week in the refrigerator and are great for an ease, on-the-go breakfast!