Whisk eggs in a measuring cup with a pour spout. Add garlic powder, onion powder, salt, and pepper.
Pour egg mixture into cups until at least 3/4 way full.
Bake for 20 minutes. Remove and cool.
Store in fridge for up to 5 days or freeze for 3 months.
Video
Notes
Substitute other veggies or your favorite proteins. Just be sure to chop them up small and consistent sizes. Frozen Spinach: Use frozen spinach (1 10-12 oz bag) by letting it thaw and then squeezing out as much moisture as you can with either a cheese cloth or paper towels.Store: In fridge for up to 5 days in an airtight container. Make a big batch on a Sunday and have grab and go breakfast all week! Freeze: Store in a zip lock bag or air tight container in freezer for up to 3 months. Reheat: Straight from the freezer in a microwave by cooking for 30-60 seconds, or until they're warmed completely through. You can also reheat in an oven at 350 degrees for 5-7 minutes.