Preheat oven to 425 degrees F and spray a muffin tin with cooking spray. Decide how many muffins you want to make and spray only those areas.
Place your "filling" in the bottom of the muffin cup. Remember, you can keep your veggies raw.
In a blender, mix about 1 egg per muffin that you want to make with a splash of milk. I wanted to make 4 muffins, so I used 4 eggs. BUT.....it ended up being enough to make 6. So 4 eggs will give you 6 muffins.
Pour the egg mixture almost to the top of each muffin cup and sprinkle with shredded cheese.
Bake for about 20 minutes and cool slightly before serving.
You can make several of these at one time and store the extras in the fridge for 3 to 4 days. Just warm in the microwave for a quick breakfast.