I just made these last night and they were delicious. The first time I made them I used 12 eggs, no egg beaters, Bob Evans sausage, hot banana peppers and cheddar as the filling . This version is much lighter and a little more healthy.

5 eggs
1 carton of egg beaters
1/4 cup of cream
salt and pepper to taste
chopped green onion
grilled asparagus (on the bbq)
mushrooms sauteed with fresh thyme and butter
goat cheese

Beat eggs, egg beaters and cream together add green onion and salt & pepper. Meanwhile grill asparagus and cut in 1" pieces and saute mushrooms. Place 4 or 5 peices of asparagus and a few mushrooms in the bottom of each muffin tin. Crumble goat cheese on top about of veggies ( I used about 4 little pieces about 2 cm in diameter) Pour 3/8 of a cup of egg mixture on top of each muffin, this will make 12. Preheat oven to 350 and bake for 20-25 minutes. I used the silicone flexible muffin pans and they worked great.