Preheat oven to 375 degrees.
Spray a muffin pan with a nonstick cooking spray and set aside.
Crack your eggs into a large mixing bowl and whisk with a little salt and pepper.
Place a few tablespoons of veggies in each muffin cup along with a tablespoon of shredded cheese.
Fill your muffin cups 3/4 way full with your whisked eggs and bake for 18-20 minutes.
Top with parsley and enjoy!