Preheat oven to 375 degrees. Grease silicone muffin pan or place liners in in aluminum muffin pan.
In the bottom of the muffin cups, layer chopped vegetables and cheese until they are about 2/3 full.
Break eggs into large bowl, add salt and pepper and whisk well. Pour egg into each muffin cup until about 3/4 full and stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep at least a week in the refrigerator and are perfect for on-the-go breakfasts!