Preheat oven to 300°F (150°C)
Grease a muffin tin or spray silicone molds
Whisk together: 8 eggs, 1/2 cup milk (or half-and-half), salt, black pepper
Stir in add-ins of choice (about 1 to 1 1/2 cups total), such as:
Cooked diced bacon or ham
Sauteed vegetables (spinach, mushrooms, peppers)
Shredded cheese (cheddar, mozzarella, parmesan)
Optional: add 1/2 cup cottage cheese for a softer texture; blend or whisk until smooth
Pour egg mixture into cups, filling about 3/4 full
Place muffin tin in a larger roasting pan
Add hot water to the roasting pan until it reaches about halfway up the muffin cups (water bath)
Bake 18–25 minutes, until set but slightly jiggly in the center
Let cool 5–10 minutes
Remove from molds and serve warm or refrigerate for later