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Position a rack in the middle of the oven and preheat to 375 degrees. Brush a 12-well nonstick muffin pan with oil.
In a large skillet over medium heat, heat 1 tablespoon of oil until shimmering. Add the onion and cook, stirring occasionally, until just softened, about 3 minutes. Add the frozen vegetables and cook, stirring occasionally, until just thawed, 2 to 3 minutes. Remove from the heat and let cool for 15 minutes.
In a medium bowl, whisk together the eggs and milk. Stir in ¼ cup (1 ounce) of the cheese, the vegetables, salt and pepper.
Distribute the mixture evenly among the muffin pan cups, filling each about three-quarters of the way. Top with the remaining ¼ cup (1 ounce) of cheese. Bake for 18 to 20 minutes, or until set in the center. Let rest in the pan for 5 minutes before removing; you may need to run a butter knife or offset spatula around the edges if they don’t slide out easily. Serve warm or let cool completely.