I love these silicone muffin "papers". They are super colorful and fun. You start these Egg Muffins with the fillings. For these, I used bacon, tomato and cheese. I filled the cups 1/2 to 2/3 full with fillings. And the beauty of these is that the fillings are only limited to your imagination. This is what I had in the fridge, so it is what I went with.
Next whisk some eggs. Figure you will need one egg for each muffin you plan on making. I only had 7 eggs this morning, so I only made seven. That is the beauty of this...you can make as many or as few as you want. Fill the muffin cups with the egg. Take a toothpick and gently stir the filling ingredients in the egg mixture. Then pop them into the oven at 375 degrees F for about 30 minutes, or until they are set and puffy.
Mine poofed right out of their muffin liners! Once they cooled, they settled back in their liners. I ate a few and then will put the rest in the fridge and heat up for a breakfast on the go during the week. Just pop them in the microwave. Easy peasy.