Step 1

Preheat the oven to 400°F (205°C). Coat a standard or two mini muffin pans well with cooking spray.

Step 2

In a nonstick skillet over medium heat, combine the onion, mushrooms, and olive oil, and cook until soft, 4 to 6 minutes. Remove from the heat and let cool.

Step 3

Crack the eggs into a large bowl and whisk thoroughly. Add the cream, cheddar, sun-dried tomatoes, basil, and the onion and mushroom mixture, and mix well to combine. Season with salt and pepper.

Step 4

Fill each cavity in the muffin pans no more three-quarters full with the egg mixture. ☞TESTER TIP: Depending upon the size of your muffin tin, you might have some egg mixture left. Don't top off the wells, they might overflow. Better to bake off the rest of the eggs in a second batch.

Step 5

Bake until the eggs start to pull away from the sides of the molds and the tops look golden brown and caramelized, 11 to 13 minutes for mini muffin pans, and about 15 minutes for a regular muffin pan.

Step 6

Remove from the oven and allow to cool slightly before devouring.