In a large bowl whisk eggs and milk together and set aside. Spray a 12 sectioned muffin pan with non-stick cooking spray. Place chopped vegetables, meat and/or cheese in bottom of each section to at least cover the entire bottom of the tin. Pour 1/12 of egg mixture in each section, gently stir and put in the oven. Bake in oven preheated to 350′ for 15-18 minutes, just until golden. Remove from pan and place on cooling rack.