Here’s a basic recipe for vegetable and cheese egg muffins

5. **Season with salt and pepper** to taste.
6. **Pour the mixture** evenly into the muffin tin, filling each cup about 3/4 full.
7. **Sprinkle the shredded cheese** on top of each muffin.
8. **Bake** for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
9. **Allow to cool** for a few minutes before removing from the tin.
10. **Serve warm** or store in the refrigerator for up to 3 days.

These egg muffins are versatile and can be customized with your favorite ingredients. They make a great breakfast on the go!

Let me know if you need any more help with the recipe or if you’d like a different one!