The basic recipe is: 4 eggs and a bunch of veggies and cheese in a 6 cup muffin pan.
Today I decided to be a little creative so I stirred up 4 eggs, about 1 cup of low fat cottage cheese, 2-3 Tbs of sundried tomatoes in oil, 1/4 cup of shredded parm and some S&P in a bowl. Meanwhile, I also sauteed up about 1/2 of a diced onion and a large clove of minced garlic in a glug of olive oil. Then, I added a bunch of fresh spinach and let it cook down a bit (frozen works just as well btw).
I stirred the spinach into the eggs, spooned it into non-stick sprayed muffin tins and baked them at 375 for about 20 minutes.
I took these over to have brunch with my Mom and Dad. We had clementines and hash browns too - great meal!
My dad even told me I'm getting to be a better cook :) It doesn't get much better than that.