ONE IMPORTANT TIP is that you cook any meats or dense veggies (onions, peppers, potatoes, squash, etc.) beforehand to ensure even cooking, which makes them an excellent way to use up leftover sautéed or roasted veggies from dinner! I don’t worry about cooking greens, mushrooms, or herbs ahead of time, as I find they do just fine without pre-cooking. You also want to pre-cook any protein (bacon, sausage, etc.) you plan to use.

TO FREEZE LEFTOVERS: I freeze them in a single layer (so they don’t stick together!) and store them in an airtight container or freezer bag. You can re-heat them in the oven or microwave, or let them thaw in your refrigerator before heating. It’s up to you!

A VARIATION: I sometimes do and sometimes don’t line the muffin cups with ham or prosciutto, depending on whether I have some to use up. It makes a kind of “crust” at the bottom that can be nice. Just add a slice of ham or prosciutto first, then add your veggies/meat/eggs.

GET CREATIVE WITH VEGGIES: My go-to veggies are things like bell peppers, onions, tomatoes, mushrooms, spinach or kale, cooked butternut squash or sweet potatoes. But don’t hesitate to think outside the box! Why not try grated zucchini, sun-dried tomatoes, or green chiles?