To make eggs in a muffin tin, crack 12 eggs in a large bowl, and season them with salt and pepper. Whisk the eggs, pour them into a buttered muffin tin, and bake them for 12 to 15 minutes. Optionally, add herbs, browned sausage, bacon or cheese for extra flavor.
To make ham and egg cups, grease the inside of each muffin cup before lining it with 1 slice of deli ham. Crack 1 egg into each of the muffin cups, and bake the eggs for approximately 13 to 15 minutes at 400 F until the whites are firm and opaque. Season the cups with salt, pepper and chopped fresh herbs, such as scallions, parsley or basil.
To freeze baked egg muffins, place them in a single layer on a baking sheet lined with waxed paper. Freeze the muffins until they are firm, and place them in a resealable bag. To use frozen egg muffins, place the muffin in a greased pan, cover it with foil and heat the eggs at 350 F until heated throughout.
To make hard-boiled eggs in the muffin tin, arrange 1 egg in each cup of a muffin tin. Bake the eggs for 30 minutes at 320 F. Fill a large bowl with ice and water. Transfer fully cooked eggs to the ice bath, and allow them to cool.