Serves 6.
2 cups broccoli florets, cooked until just crisp
3 bacon slices, cooked and crumbled
8 large eggs
1/4 cup heavy cream or whole milk
1/2 teaspoon each salt & pepper
2 ounces (1/2 cup) shredded cheese
1. Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray. Divide broccoli and bacon evenly among muffin cups.
2. In a large bowl, add eggs, cream (or milk), salt and pepper. Whisk until well-combined. Divide egg mixture among muffin cups. Sprinkle cheese evenly on top.
4. Bake for 18 minutes or until just set. Cool on a wire rack for 2-3 minutes. Loosen from pan with a butter knife to serve.
