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Preheat oven to 375F/190C. Spray silicone muffin cups with nonstick spray, and put them on a large cookie sheet to catch spills.
The two ingredients I always include in egg muffins no matter how I am varying the recipe are grated cheese and thinly sliced green onions.
Decide what other meat and/or vegetables you want to include in your person egg muffin variation.
Cut the vegetables into small bite-sized pieces. Saute veggies for a couple of minutes cooking time.
Cook 2 cups of bacon or breakfast sausage for egg muffins. Crumble.
Beat eggs well so they are completely combined. Season with black pepper and Spike's.
Layer meat, veggies, cheese, and green onions into the silicone muffin cups.
Then pour in beaten eggs. I like to take a fork and gently "stir" the ingredients so they're well-combined.
Bake about 30 minutes until muffins have risen and are slightly browned and set.
Let the muffins cool for 15-20 minutes before you store them in the refrigerator. I take them out of the silicone baking cups and store them in a large plastic container with a snap-tight lid. Reheat for 45 seconds.