Egg Muffins

I'd be lying if I said these were my favorite. There are plenty of other things I'd rather have for breakfast, but when I am watching my carbs and looking for a high-protein meal to start the day, these fit the bill. I start work at 7 am, so I don't have a lot of time in the morning to make up eggs or an omelet. These are great because I can pop a couple of them in the microwave after I get to work and they make a quick, healthy meal.
The amounts aren't exact. Really, you can add and anything to make them to your liking (ham, asparagus, broccoli, mushrooms.... the list goes on).

Egg Muffins
I have seen recipes for these all over, but I can't pick just one than this is adapted from.
makes 11-12 egg muffins

4 whole eggs
2 egg whites
splash skim milk
1/2 to 1 cup of chopped veggies (this time I used red and green pepper and green onions)
1/2 c. reduced fat cheddar cheese (plus maybe a little extra to be safe)
a dash or 3 or more hot sauce (optional)
salt and pepper to taste
other seasonings you like (this time I added 1/2 tsp rosemary)

DIRECTIONS:
1. Preheat oven to 350 deg F. Spray muffin pan with non-stick cooking spray.
2. Wisk eggs, egg whites, and spices together. Stir in cheese and veggies.
3. Fill muffin cups ~2/3 full, trying to make the amount of egg and filling (veggies/cheese) even in each one.
4. Bake for 15-20 min, or until eggs are set. Cool. I like to store them 2 to a sandwich bag in the fridge and then grab a bag when I head out for work. You can freeze them if you don't plan to eat them in the next couple days.
REVIEW:
This is definitely NOT my favorite way to eat eggs. But, it works, and I'm tired of the hard-boiled variety. Its a great recipe to modify to find the flavor/veggie combos that you like the most.