Step 1

Preheat oven to 375 degrees F. Coat a 12 cup nonstick muffin pan with cooking spray. Set aside.

Step 2

Heat a large sauté pan over medium heat and add the butter. When the butter has melted, add the chopped vegetables. Sauté for 5 to 7 minutes or until they just beginning to brown. Remove the pan from the burner and set aside.

Step 3

In a large bowl, add the eggs and whisk until well combined. Stir in 2 tablespoons water, kosher salt, pepper, garlic powder and mustard.

Step 4

Divide the egg mixture evenly between the muffin cups of the muffin pan.

Step 5

Add about 2 teaspoons of the sautéed vegetables to each muffin cup.

Step 6

Bake for 18 to 20 minutes or until the egg cups are just set.

Step 7

Remove from the oven and sprinkle with fresh chopped parsley.

Step 8

Use a spoon to remove the egg cups from the muffin pan and serve.