Preheat your oven to 180°C (350°F). Lightly grease the muffin tin wells with butter or non-stick spray to prevent sticking.
Chop up any leftover vegetables and cooked meats you want to include. If using firmer vegetables like zucchini or peppers, sauté them briefly in a hot pan until slightly softened and fragrant—this helps release moisture and enhances flavor.
In a large mixing bowl, whisk together the eggs and milk or cream until the mixture is smooth and slightly frothy. Season with salt, pepper, and chopped herbs, then whisk again to combine all the flavors evenly.
Distribute your prepared fillings—vegetables, meats, and cheese—evenly into each muffin cup, filling them about three-quarters full. Aim for a colorful, well-packed look that will bake up beautifully.
Pour the egg mixture over the fillings in each cup, filling them just to the top and ensuring the ingredients are submerged. Gently tap the muffin tin to settle everything and release any trapped air bubbles.
Place the muffin tin on a baking sheet to catch any overflow. Bake in the preheated oven for about 20-22 minutes, or until the muffins are puffed, golden around the edges, and a toothpick inserted in the center comes out clean.
Once baked, give the muffins a quick broil on high for 1-2 minutes if you'd like a crispier, more golden top. Keep a close eye to prevent burning.
Remove the muffins from the oven and let them rest for about 5 minutes. This helps them set and makes them easier to remove without breaking.
Use a small knife or spatula to gently loosen the edges if needed, then carefully lift the muffins out of the tin. Serve warm or at room temperature for a colorful, hearty breakfast.
