Preheat oven too 350 degrees
Assemble all your ingredients.
Cut your vegetables and grate your cheese.
Using a pastry brush, brush each muffin tin with melted butter or olive oil.
Lay out 4 sheets of phyllo with the longest edge facing you. If using large muffin tins (6), cut the phyllo evenly into thirds along the longest edge. Along, the shortest edge, cut the phyllo in half. You should have 6 bundles of 4 sheets of phyllo. If using standard-sizemuffin tin (12), cut the phyllo in quarters along the longest edge and in thirds along the shortest edge giving you 12 stacks of 4 sheets.Make sure the phyllo sticking out of the tin has oil on it, because it can burn.
Beat the eggs, add the milk or cream and whisk.
Grate cheese and prepare any other ingredients: ham, peppers, herbs, onions etc.
Spoon 1 tablespoon of toppings for a regular sized muffin or 2 tablespoons for a big muffin.
Spoon over egg and milk/cream mixture. Do not overfill, leave at least 5 mm space between the egg and the top of the muffin tin.
Bake for 15 minutes, allow to cool for 5 minutes before removing from tin.