Your muffin pan is for so much more than just a muffin! You can make individual mini lasagna and mini quiches or scrambled egg cups. We go through quite a few eggs in our house and scrambled eggs with vegetables has become a staple for my weekend mornings before a run.
For two people five large eggs is the place to start. I like adding in a big handful of chopped fresh spinach (great source of vitamin A, C, and iron), bacon bits or cubed ham, a little shredded cheddar cheese, chopped mushrooms, chopped bell peppers, and green onions. I prefer green onions over red onions as I find red onions can repeat on me a little or give me a little heartburn. Also add in about 1/4 cup of almond milk, cilantro, or other fresh herbs, and S, P, G (salt, pepper, garlic). Make sure you grease your muffin pan super well if you're not using liners. I gave my silicon pan a really great coat and they still stuck a little, or of course you can use liners.
You could make these for a brunch so you have single servings, or make them ahead for the work week and store separately. Just reheat on 50% power in the microwave for about 2 minutes, but of course that will depend on your microwave. The texture on the bottom of these egg eggs was a little soft, but overall they were really good.