Preheat oven to 350°F. Spray muffin tin with cooking spray and set aside
In a bowl whisk the eggs and salt, then add in the chopped vegetables and chives and ¼ cup of the cheddar cheese and whisk to combine. Pour into prepared skillet and sprinkle remaining ¼ cup cheddar cheese on top.
Bake for ~20 minutes, until just set.
Notes
Can be stored for 3-4 days in the refrigerator in a sealed container. To reheat. Wrap in parchment paper (or a paper towel if you don’t have parchment). Set microwave power to 50%. reheat for 2- 3 minutes.