Spray muffin tin with nonstick spray. Use a cloth or paper towel to wipe off any excess.
Place a heaping forkful of chunky salsa into the bottom of each muffin tin. Crack an egg over top of each one. Sprinkle with salt and pepper. Then use a fork to break open the yolk and gently mix the salsa and egg together. We want more of a marbled look rather than a full on scramble.
Top with Parmesan cheese and bake for about 20 minutes.
Once cooked, run a dinner knife around the edges to scoop the egg cups out of the muffin tin.
Store for up to three days in the fridge in an airtight container or for a few weeks in the freezer. To reheat, microwave for about 30 seconds.
Feel free to add in meat, herbs, veggies, or extra cheese. It's a must to use non-stick spray. It keeps the egg muffins from sticking to the pan. You can also use silicone or paper muffin liners.Don't overbake the egg cups, or they will be dry and not as yummy.Be careful not to add too much to each cup when adding extra ingredients. Overfilling the cups will mean that they take longer to bake, so take that into consideration.Freezer Instructions: Allow these to cool naturally, flash freeze them on a cookie sheet, and then store them in the freezer in one-gallon freezer bags. I will make two or three batches at once. If you are going to want to ensure no freezer air gets into the muffins, you can double wrap them before putting them into the freezer bags.
Defrosting Instructions: Place in the refrigerator the night before. In the morning, warm one up in the microwave for about 30-60 seconds.