Broccoli Cheddar Egg Bake

What you need

• 3 cups fresh broccoli florets, finely chopped
• 6 large eggs
• 1/2 cup milk
• 1 cup shredded sharp cheddar cheese
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Cooking spray for muffin tin
• 1 tablespoon olive oil

The easy way

1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray.
2. Steam or sauté the broccoli until bright green and tender, then chop finely; let cool slightly.
3. Whisk together the eggs, milk, flour, baking powder, garlic powder, salt, and pepper in a large bowl.
4. Fold in the chopped broccoli and shredded cheddar cheese until evenly distributed.
5. Divide the mixture among the muffin cups and bake for 20-25 minutes until the centers are set and tops are lightly golden.
6. Cool in the pan for 5 minutes before removing; refrigerate leftovers promptly and reheat before eating.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.