Yields 10-12 muffins
Preheat oven to 350 degrees
Grease one or two muffin tins with non-stick spray (coconut or olive oil).
In a large bowl, whisk all 10 eggs until they are a soft yellow and all yoks are integrated. I prefer to use an electric hand mixer with whisk attachment in order to aerate the eggs. Add salt and pepper and continue to whisk for another 30 seconds or so.
Add optional cayenne or milk/cream and whisk until integrated.
Pour eggs into greased muffin tin. Fill them ½ to ¾ of the way to the top of the tin. ¾ of a way to the top will yield closer to 9-10 muffins but they will be big and fluffy.
Once all the egg batter is poured into the tins, fill them with some Yummy GOODNESS! Start with the pesto first – I use about a teaspoon of Pesto per cup right in the middle. Then sprinkle mozzarella on the top but make sure some of the mozzarella has sunk down into the egg (for gooey cheesy goodness).
Bake at 350 degrees for 15-20 minutes or until they are puffy and you can stick a toothpick in them and comes out clean. Eggs should pull away from the sides of the muffin tin and come out with ease.