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Easy Make Muffin-Tin Eggs

From: bonappetit.com

Preheat the oven to a steady 350 and butter six cups in a standard-size muffin tin. Skip the paper liners—we’re not actually making muffins here. Meanwhile, sauté a chopped onion with a little oil or butter. Once that’s done, add diced veggies to the pan and sauté until cooked through. I used butternut squash, but you could also go with bell peppers, tomatoes, or greens. Whatever you use, cut it small so it cooks quickly and fits in the pan. Remove from the heat and divide the cooked vegetables between the prepared muffin cups.

Crack a dozen eggs into a mixing bowl, season with salt and pepper, and break up with a whisk, mixing as if you were going to make an omelet. Pour the eggs over each prepared cup and place in the oven. Bake until just set, about 12-15 minutes, depending on your oven. You can store these in the fridge and reheat gently during the week. They’re great sandwiched between a halved English muffin, or broken up with a fork, splashed with hot sauce, and used to fill up a couple of tortillas.

Coffee Cup Quiche

A coffee cup is the perfect vessel for a quick meal such as quiche. It takes only a few ingredients and quick cooking time.
From: stltoday.com

1 egg
1 1/2 tablespoons milk
Salt
Ground black pepper
1/4 of a bagel (or similar amount of French bread, etc.)
2 teaspoons cream cheese
1/2 slice prosciutto or ham
Fresh thyme leaves or fresh chopped chives
Dijon mustard

Beat egg and milk together with a fork in a coffee cup, adding salt and pepper to taste. Tear bread into dime-size pieces; stir in. Add cream cheese; stir in. Tear or cut prosciutto into small pieces; add to mixture. Sprinkle with thyme.

Microwave on high until done, about 1 minute 10 seconds. Garnish with mustard and fresh thyme or chives.