Preheat oven to 375.
Spray muffin pan generously with Pam.
Heat skillet over medium heat and add olive oil and shallots. Cook 3 minutes until tender, stirring frequently.
Add mushrooms and kale, cook 5 minutes or until tender.
Distribute vegetables evenly in coated muffin tins.
Whisk eggs together with yogurt, salt and pepper. It may be lumpy.
Divide evenly among muffin tins. Top with cream cheese if desired.
Bake 12 to 15 minutes or until eggs are set.
Cool in pan and gently remove.
Tip: Put in Ziploc freezer bags and freeze, taking out to use as needed.
Experiment and use your favorite vegetables!