Gluten Free Egg Muffins

I posted this recipe last week on my Instagram feed, but I'm adding here as well, so it's saved in the recipe section. 
These egg muffins are a great option if you want a savory breakfast on the go. We eat eggs almost every day, but sometimes I really don't want the mess and washing the pan. These last for a week in the fridge and you can pop them in the microwave or oven to reheat! 

To make:⁣
Saute 1 onion and 4 ounces of chopped mushrooms.⁣
Beat 9 eggs well.⁣
Chop up a handful of ham and grate 1/4 LB of cheese.⁣
Grease 12 muffin tins.⁣
Equally divide mushroom/onion mix between all the muffin tins. Add the egg mix, and top with ham and cheese.⁣
Season with S+P. ⁣
Bake at 375 for approx 20 minutes. ⁣
Serve hot or cold⁣ (to heat warm in a 350-degree oven for approx 8 minutes, or microwave for 1 minute). 
Stays good in the fridge for up to a week. ⁣