Crack all eggs into a very large bowl, pour in coconut milk and beat together.
Spray a 24 count muffin pan with coconut oil or olive oil spray and divide the veggie mixture between all the cups.
Fill each cup about 1/2 way with beaten egg mixture.
Bake for 20-25 minutes All ovens vary so start checking them at the 15 minute mark.
I let them cool and then store them in the fridge. The awesome thing about these is they will be ready to go in the mornings. Just heat in the microwave for 30 seconds in a paper towel.
Notes
You could also cook some chorizo or bacon and do that instead of veggies or both. **This recipe can be cut in half to make 12 breakfast muffins.**