1 ½ cups cooked broccoli florets, (fresh or frozen), chopped small
6 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded Cheddar cheese (Colby Jack, Gouda or Swiss are also good options)
Butter or oil for muffin pan
Preheat oven to 350 degrees
In a medium pan, bring salted water to a boil. Add the broccoli and cook for 1 minute. Drain, blot dry and chop
Butter or grease 6 to 8 muffin cups. Set aside
In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in the cheese and broccoli.
Ladle the egg mixture evenly into the muffin cups. Leave at least ¼” of space at the tops.
Bake at 350 degrees for 35 to 40 minutes or until golden brown
NOTE: You can add 1/2 cup chopped sautéed onions, or 2-3 tablespoons chopped green onions or chives for added flavor.
Serves three. Serving size: two muffins