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Preheat oven to 325°F.
Generously grease a 12-cup muffin tin and place inside a larger baking pan.
Divide your chosen ingredients between the cups — they should be about ⅔ full.
Whisk together eggs, yogurt, salt and pepper and pour evenly over each cup.
Pour about 1-2 inches of hot tap water into the larger baking pan.
Grease a piece of foil large enough to cover the pan and cover with greased side down. If you don’t have a larger pan, you can bake these directly in the oven, leaving off the greased foil.
Check for doneness after 15 minutes.
Bake for 25-30 minutes or until set. Remove from oven and remove muffin tin from larger baking pan. Let cool. Use a butter knife to loosen from pan. Serve warm or refrigerate or freeze for later.