From Marks Daily Apple
Make your breakfast portable
* 6 eggs
* 1/4 – 1/2 cup cooked meat, cut or crumbled into small pieces
* 1/2 cup diced vegetables
* 1/4 tsp salt
* 1/8 tsp ground pepper
* 1/8 cup mayonnaise
* 1/8 cup water
* Optional Ingredient Idea: Make a Mexican Omelet Muffin by adding 1/4 cup shredded cheese, onions, and lightly drained salsa to the eggs.
Preheat oven to 350 degrees. Generously grease 6 muffin tins with butter or coconut oil or for easier removal line with paper baking cups. The baking cups also help the muffins hold their shape.
In a bowl, beat the eggs. Add meat, vegetables, salt, ground pepper, and any other ingredients and stir to combine.
Bake for 18-20 minutes until a knife inserted into the center of an muffin/omelet comes out almost clean. The omelets will continue to cook for a minute or two after removed from the oven. Remove the omelets from the muffin cups and serve, or cool completely and store for another day.