Pinspiration: Cute, easy, delicious egg cupcakes

I try to spend a few minutes on Pinterest everyday, though this last week I wasn't on there at all.  BUT, I love finding inspiration there.  If you're like me... you start pinning a ton of things and you wonder if you'll ever do them!

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I was recently inspired by a post about a copycat Egg McMuffin... I adapted the recipe with our leftovers to make my own version of egg cupcakes!  (PS - You can also freeze these!)  This was the original inspiration:

Instead, I sprayed a muffin pan with a little extra virgin olive oil.  I cracked an egg.  I added some sliced mushrooms, a pinch of shredded cheese, a little leftover sausage, and some green onions.  

Oven goes on for 350 degrees.
Cook for about 10-12 minutes.  

The egg itself was not completely solid, but definitely not runny.  I did it that way because my husband will heat it up again in the microwave.  Also, in a second batch, I whisked the eggs so the yolk would be a non-factor.

On the occasional egg cup, I added a little dollop of sour cream.  What a delight!  It's perfect for an easy morning breakfast or for meals cooked ahead of time.

I also loved this idea for bacon and egg toasts (pictured below).  I would definitely do this, but since it has a bread bottom, I think I'd want to eat it the same morning it was cooked.