onion baked egg-cakes

I have come to the alarming conclusion that the only truly good time to exercise is early in the morning before school/work.  Though I despise people with the willpower to actually do this, I should at least attempt it a few times to see if it is an option at all for me.  With early morning exercise comes the need for portable breakfasts.  I bought assorted energy bars from the grocery store, only to find all of them uniformly terrible despite their uniformly beautiful packaging.  I have decided to try a different portable egg dish each week that can be made ahead of time and eaten cold in the car.  Here is the first try!

1. Saute 2 diced onions in butter.  When they are brown, dust with ground cumin.
2. Whip 12 eggs with salt and 1/2 cup milk.  
3. Scramble the eggs in the onion until no longer runny.  Portion into a buttered cupcake pan and top with cheese.

4. Bake at 400 degrees for 10 minutes or until crispy brown on top!