Western Egg Muffins

I found this idea online, and made my own variation of it. I'm sure it's something some people have been doing for years, but it's a new idea for me, and it is definitely something I will make again.

10 large eggs
1/2 cup each of diced onion, green pepper, mushrooms and ham
1/2 cup shredded cheese (I used marble)
Salt and pepper to taste

1. Preheat oven to 375F. Spray muffin tin with cooking spray.

2. Dice onion, green pepper, mushrooms and ham, and sauté in oil or margarine for about five minutes, until starting to get soft.

3. Break 10 eggs into a medium sized bowl and scramble. Add shredded cheese and sautéed veggies/meat, salt and pepper and mix well.

4. Pour mixture into muffin tins, about 3/4 full.

5. Bake in preheated oven for 25 minutes or until golden brown. Remove from tin to cool. Makes 12 "muffins".

These muffins can apparently be stored in the fridge or freezer for up to one week. Make sure to cool thoroughly, for at least 30 minutes, before putting into fridge or freezer. To reheat, just pop them in the microwave for a minute, but not too long, or they will go rubbery.

You can, of course, use whatever you want in the eggs. I just went with my standard "western" ingredients, but they would be good with other ingredients as well.