In a large bowl, whisk together the 6 eggs plus the 4 egg whites until well combined. Toss in the rest of the ingredients and stir well.
Spray a regular-sized muffin tin with cooking spray and evenly pour the mixture into the muffin cup until it is 3/4 of the way full.
Bake for 20 to 25 minutes, until the egg muffin cups are set. Let them cool for a few minutes, and then remove them from the pan. Repeat the process as needed until there is no egg mixture left. You can enjoy them immediately, or let them cool completely and refrigerate or freeze for later.