Let's call a spade a spade, these are not muffins. Calling these ready egg breakfasts muffins is a slight to both things. They are closer to crustless quiche, I'm going with that. Adapt this for whatever bits of veggies you have lying around. Nutrition info is for what I used, ofc.
6 eggs
1 serving bacon, cooked and crumbled
2 tbl sour cream
3 tbl cream
1/4 cup crumbled feta
1/4 cup shreaded cheddar
1 cup broccoli, chopped
1 cup arugula, chopped
Either something to grease your pan, or cupcake liners.
Dead simple. Oven to 350. Mix all the things. Salt/pepper to taste. Grease or line muffin tins. Portion mixture in, remembering they will puff up a bit. (Ie don't make a spillover oven mess like I did.) If using mini muffin tins bake 20 mins, 30ish for normal ones.
You could reheat them in the oven or micro, they are also good cold on a rushed morning.
The whole batch has 875 cals, 57g protein, 14g carbs (10 net) and 64g fat, divide it up by the number of muffins you made.
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