Vegetarian Muffin-Tin Egg Cups

This is my take on the baked eggs in a muffin tin trend that's been going around Pinterest lately. It's a variation of these Bacon, Egg, and Toast Cups by Martha Stewart - only with veggies instead of bacon.

Vegetarian Muffin-Tin Egg Cups Recipe:
Bread (4-5 pieces)
1 dozen eggs
Vegetables: mushrooms, green onions, tomatos, or whatever you prefer
Cheddar cheese (optional)

Preheat oven to 375 and grease a muffin tin. Break the bread into pieces; don't worry about getting fussy about the shape and size.. I just made sure the bottom of each section of the muffin tin is covered, and flattened out.

Crack an egg into each space. My muffin tin sections are pretty small, so this basically filled them- don't worry if that's the case. Sprinkle chopped vegetables on top of the egg. Lay a piece of cheese on top of the vegetables. Bake for 25 minutes, and enjoy hot or cold!