Heat the oven to 350 degrees F. Line a muffin pan with silicon muffin cups or grease the pan well.

Mix the ingredients of each layer in measuring cups (for easy pouring).  For the green layer, cook or thaw peas and puree with milk.

Fill muffin cups about 1/4 full with the yellow layer. Bake for 10 minutes.

Pour on the green layer. Bake for 10 minutes.

Pour on the orange layer. Bake for 25 minutes.

Allow muffins to cool slightly before serving.

Store in the refrigerator for up to a week.

Add extra herbs and spices for extra flavor.

Add a Tablespoon of grated cheese between each layer for cheesy egg muffins.

Replace the squash with pureed pumpkin, carrots or sweet potatoes.

Replace the peas with pureed spinach, broccoli or avocado.

You can add pureed cauliflower to the first layer.