Place warm pancakes or crepes in the muffin pan, pushing gently to form to the bowls.
Bake for 4-5 minutes or until lightly crispy around the edges. Set aside.
Melt butter in a skillet over medium heat. Add onion and asparagus then saute for 3-4 minutes. Add spinachh and cook for 3 minutes. Remove from heat and drain well. Set aside.
Whisk together eggs, milk, salt and pepper.
Scramble in lightly greased skillet over medium heat until just set. Remove from heat and fold in sauteed veggies.