Modified from Kathleen
4 strips bacon, crisped in a pan and chopped
1/4 c shredded cheddar cheese
1/2 pint grape tomatoes, chopped
1/2 onion, chopped
Preheat the oven to 400 and lightly coat 12 cups of a muffin tin with cooking spray.
Whisk the eggs and a healthy dose of milk (1/4c or so) together until well blended and season with salt and pepper. Sauté the onion in about a tbsp of olive oil until it starts to soften, then add the tomatoes and cook until the onion is soft and starting to brown. Divide the egg mixture into the 12 prepared cups. Then add spoonfuls of the vegetables to each cup, sprinkle with the cooked bacon and cheddar cheese and bake at 400 for 20 minutes or until the eggs are set.