If you're not going to serve these right out of the oven, they will keep in the fridge in an airtight container for about 3 days, or frozen in a ziploc for up to 3 months. Feel free to substitute spinach for the broccoli if you prefer.
Ingredients
Cooking spray or olive oil
1 shallot, diced
1½ cups finely chopped broccoli (about 1 small crown)
½ cup cottage cheese
1 cup shredded sharp cheddar cheese
10 large eggs
¼ cup milk (whole or 2% is fine)
1 teaspoon kosher salt
¼ teaspoon ground black pepper
Instructions
Preheat oven to 400F degrees.
Generously coat a standard 12-muffin tin with cooking spray or olive oil. Spray the whole top too.
In a large bowl, combine the shallot, broccoli, cottage cheese, and cheddar, and divide the mixture evenly into the muffin tins.
In another bowl, mix the eggs, milk, salt, and pepper, and whisk until the eggs are completely combined.
Pour into the muffin wells, filling each about ¾ full.
Bake until muffins are set and lightly browned around the edges, about 12 to 14 minutes.
Run a butter knife around each cup to loosen the muffins before removing them from the pan.
Serve warm or cool on a wire rack before refrigerating or freezing.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2021/02/25/protein-packed-breakfast/