Egg Muffins

Lately I've been trying to do better at making my kids breakfast.  I tend to feel kind of guilty when I  slap a bowl of Lucky Charms in front of them for the 5th (or 7th, or 10th) day in a row!  These egg muffins are super easy and if you cook them the night before you can pop them in the microwave for about thirty seconds the next morning and you have a quick, easy and delicious (well, if you like eggs...which I don't.  But everyone else in the family does so I keep making them!) breakfast.

Directions:  Whip together 12 eggs.  Add any ingredient you like to put in an omelet.  Mine had 4 green onions, shredded cheese, diced ham, and 1/3 cup of fresh salsa I had left over from dinner, and salt and pepper.  Then pour the mixture into a well sprayed muffin pan.  You can fill the cups almost to the top but then put a jelly roll pan underneath to catch any spills.  Bake at 375 for 25-30 minutes, until lightly browned and set. If you make them the night before then let them cool for about twenty minutes and then refrigerate.