Break an egg out of its shell into each of the indentions of the muffin tin. Whisk each egg carefully with a fork to break up the yolk.
Place muffin tin in the freezer to flash freeze the eggs, at least 30 minutes.
Remove muffin tin and remove each frozen egg from the muffin tin and place it into a zip top freezer bag that has been labeled with the date. Roll the zip top bag to remove as much air from the bag as possible and close. Return the bag and the eggs to the freezer for up to one year.
To use a frozen egg, just remove the number of individual frozen eggs you need from the zip-top bag and place it in a bowl (or bowls) in the refrigerator overnight to thaw. Then use for any number of recipes - scrambled eggs, omelets, quiches, or baking.