Preheat the oven to 350.Spray the muffin tins with nonstick oil.
In a blender, food processor or bowl with a whisk, mix the eggs and protein powder together until all the lumps from the powder are gone.
Fill the prepared muffin tins half way with egg mixture.
Carefully insert the optional ingredients into the egg mixture, taking care not to overflow.
For the savory egg cups, salt and pepper can be added once cups are filled, then gently stir with a toothpick. For the fruit egg cups, drizzle honey last and give a gentle stir with a toothpick.
Bake egg muffin cups for about 30 minutes, or until firm. Cool and remove from the muffin tin.
Notes
Storage: Egg muffin cups will last about 5 days in the fridge and can be eaten room temp or pop in a microwave for about 40 seconds. Egg muffin cups can be frozen as well, thawed and warmed when ready to eat. These make great ‘to-go’ healthy lunches or snacks.