12 eggs (1 egg for each muffin)
A handful of any fillings you like (I used mushrooms, spring onions, tomatoes, bacon and feta cheese)
Preheat the oven to 350F/180C.
Whisk the eggs in a large bowl and season with salt and pepper. Fill each muffin cup evenly with egg and sprinkle in your desired fillings into each.
Bake the muffins in the oven for 15mins until they rise and become golden. Test a muffin with a skewer, if it comes out clean, then the muffins are cooked.
Serve on a bed of steamed spinach.
Also, you can keep the remainder of the muffins in the fridge and microwave each morning for breakfast.