Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.

Next, finely dice sun-dried tomatoes, spinach, basil, and yellow onion. Then spread out among the 12 cups. Add about 1 teaspoon of feta cheese crumbles to each cup.

In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.

Season the top of each egg cup with salt and pepper, to taste, and then bake at 350ºF for around 18-22 minutes.

Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.

Add 1/2 tablespoon of olive oil to a nonstick skillet and heat over medium/high heat. Add ground turkey and spices and saute until turkey is fully cooked.

Transfer browned meat into muffin cups. Then prep vegetables by finely dicing green pepper, red pepper, and onion. Evenly spread out among muffin cups.

In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.

Season the top of each egg cup with salt and pepper, to taste, and then sprinkle on cheese.

Bake at 350ºF for around 18-22 minutes.

Preheat oven to 400ºF and spray a 12-cup, nonstick muffin tin with cooking spray. Set aside.

Next, use one piece of bacon per muffin to create a basket of sorts for the egg. Place the bacon on the inside of each muffin so that it covers the sides completely. Then, use a pair scissors to cut the remaining bacon. Use this excess piece of bacon for the bottom of your basket. Repeat with all pieces of bacon.

Place bacon in the oven at 400ºF for around 7 minutes. Remove before they start to get crispy.

Crack 1 egg inside of each bacon basket. Make sure that you use large eggs as anything bigger will be too much egg to hold in the muffins.

Bake for an additional 10-15 minutes depending on how runny you like your eggs.

Finally, season with pepper and enjoy!

Preheat oven to 350ºF and spray a 12-cup, nonstick muffin tin with cooking spray.

Peel 2 medium red potatoes and then shred with a cheese grater. Place shredded potato on top of a thin rag, cheesecloth, or paper towel and squeeze out as much excess moisture as possible. Place into a snall bowl and season with garlic powder, salt, and pepper. Then, spread evenly among the 12 cups.

Chop 12 fully-cooked breakfast sausage links and then add to the top of shredded potatoes.

In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.

Season the top of each egg cup with salt and pepper, to taste, and then sprinkle on cheese.

Bake at 350ºF for around 18-22 minutes.