Clean-Your-Fridge Egg Omelet

Grease a 9-hole muffin pan. Heat skillet over medium heat. Saute chopped bacon until oil is rendered and bacon crisps. Remove bacon fat except 2 tbsps from pan. Stir in onions. Continue to cook until onions are softened, around 1 to 2 minutes. Add in tomatoes and zucchini. Cook until vegetables are tender, yet crisp. In a bowl, whisk together eggs and milk. Mix in cheese. Season egg mixture with salt and pepper. Combine vegetable and egg mixtures. Spoon into individual muffin until holes are three-fourths full. Sprinkle chopped green onions on top. Bake at 375F degrees until mixture sets, browns lightly and pulls slightly from sides of pan, around 10 to 15 minutes.