In a large mixing bowl, crack all the eggs and pour in the milk or cream, whisking until blended and slightly frothy.

Add salt and black pepper, whisking again to evenly distribute the seasoning.

Stir in the shredded cheddar cheese until coated in the egg mixture.

Fold in chopped veggies and cooked meat if using, ensuring even distribution.

Pour the mixture into prepared muffin cups about three-quarters full so there’s room to rise.

Bake on the middle rack for about 18–22 minutes, or until the centers are set and lightly puffed.

Insert a toothpick into the center of one egg bite; if it comes out clean, they are ready.

Let the egg bites cool in the pan for a few minutes to firm up and make removal easier.

Gently run a knife around each cup edge and pop the egg bites out onto a serving platter.

Serve warm with a side of salsa, hot sauce, or fresh herbs for extra flavor.

Enjoy immediately or cool completely for storage and reheating later.