Preheat oven to 350 F.
Line a muffin tin with 12 liners.
In a large bowl, whisk together base ingredients and divide into three bowls.
For each combo, warm Mazola® Corn Oil in a large skillet over medium-high heat and sauté combo ingredients until cooked and tender, about 5 minutes. Add combo ingredients to each of the three bowls and stir to combine. Divide egg veggie mixtures evenly into the lined muffin tin wells, filling each well about three-fourths full.
Bake for 18-20 minutes or until set.
Enjoy for breakfast throughout the week and store in an airtight container in the refrigerator up to 3 days.