Broccoli Egg Cups

Make your scrambled eggs look all fancy. (serves 3-4)

Some people might consider this more of a breakfast food, but I'm an eggs-any-time kind of person. I love that they are easy, tasty, and ohdidImentioneasy? Get out your muffin pans for this one, preferably the non-stick kind. Original recipe via ifood.tv

Grocery list items:
Broccoli (but any green vegetable will do. Try kale, or leeks, or whatever!)

The recipe:
1 bunch broccoli
3 cloves garlic (minced)
5 eggs
1/2 cup shredded parmesan cheese
salt + pepper

Preheat your oven to 350 degrees Fahrenheit. Chop the broccoli into small-ish florets. If you like the stem (which I do) cut away the tough outer layer and slice up the more tender center of the stem. Steam the broccoli by putting it in a bowl with a little water, covering it with plastic wrap, and microwaving until it is bright green and tender, about 4 min.
Meanwhile, mix up your eggs in a bowl with the cheese and garlic, and salt and pepper, until they are uniformly light yellow. When the broccoli is done, mix that in too. Prepare muffin tins by smearing a little olive oil all around, then pour in the egg mixture about halfway. Muffin tins of any size work, just remember not to overfill them, or you will have to clean egg off the bottom of your oven. I actually ended up using some regular size and some mini muffin pans, as you can see below. Cook until firm, not jiggly, about 15 min. They should be puffy and golden brown. Allow them to cool in the pan for a bit, then carefully take them out using a spatula or butter knife. Eat them now, later, with hot sauce, however you like!

These are easy to experiment with! I have tried making them with leeks and used a heart-shaped donut pan. Less successful, but still tasty.

Broccoli Egg Cups 
1 bunch broccoli
3 cloves garlic (minced)
5 eggs
1/2 cup shredded parmesan cheese
salt + pepper  Directions: 
1. Preheat oven to 350 degrees. Grease a muffin tin of your choosing.
2. Chop broccoli into very small pieces and place it in a bowl with about a tablespoon of water.
3. Steam broccoli in the microwave by covering the bowl with plastic wrap and cooking for about 4 minutes.
4. In a large bowl, mix together eggs, parmesan cheese, garlic, salt and pepper until well combined.
5. Add cooked broccoli to egg mixture and stir well.
6. Pour egg mixture into greased muffin tins of desired size, about half to three quarters full.
7. Bake about 15 minutes, or until egg muffins are puffy and golden on top.