Use a spoon to remove the egg cups from the muffin pan. Season to taste with salt and pepper.
Make Ahead: let egg cups cool then transfer to a container and refrigerate for up to 1 week. To reheat: cover with a paper towel and microwave for 30-45 seconds. *As your egg will recook when microwaved, I cook mine for 10-11 minutes initially, until the egg is just set. If serving immediately, cook to your desired liking.