Position a rack in the center of the oven and preheat the oven to 350°F.
Lightly coat a 6-cup muffin pan with oil.
Heat oil in a skillet and cook the onion and vegetables briefly, until they reach the desired crispness or tenderness.
In a bowl, whisk together the whole eggs, egg whites, onion powder, garlic powder, sea salt, and black pepper and set aside.
Place a small nest of vegetables in the bottom of each muffin cup and then fill the cups ¾ full with egg white mixture.
Bake the eggs for about 10 minutes until they are just set.
Remove from oven. Use a butter knife to go around the edges and pop out the egg cups. ENJOY!