1. Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with vegetable cooking spray.
2. In a large mixing bowl, use a fork or whisk to beat eggs until yolk and white are completely mixed. Add all remaining ingredients and use a wooden spoon or fork to mix until well combined.
3. Divide mixture among muffin cups, about 1/2 cup mixture in each cup. Press mixture into cups.
4. Bake at 350 degrees F for 25 minutes, until cooked through and browned on top. Let muffins rest in pan for 5 minutes. To serve, run a knife around edge of each muffin. Use a fork to lift muffins out of pan and transfer to a plate. Serve warm. May be refrigerated for up to 2 days, or frozen. Reheat in 350 F oven, 5 minutes for refrigerated, 12 minutes for frozen muffins.
Source: Hannaford fresh Magazine, March - April 2009
What Kids Can Do* Crack and beat eggs.* Measure ingredients and mix together.* Scoop mixture into muffin cu